Kale and Pancetta With Crispy Shallots Kale and Pancetta With Crispy Shallots

Photography: Jeff Coulson

Crispy shallots and pancetta dress up sautéed kale for the holiday table. Shallots turn bitter when overcooked, so be sure to stir them constantly and take them out of the pan as soon as they turn golden brown. To keep them crispy, wait until the very last minute to sprinkle them on the kale.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine


Crispy Shallots:


Crispy Shallots: In small skillet, heat oil over medium heat; cook shallots, stirring constantly, until golden, about 3 minutes. With slotted spoon, remove to paper towel–lined plate.

Make-ahead: Let cool; store in airtight container at room temperature for up to 6 hours.

In skillet, cook pancetta over mediumhigh heat until crisp, about 5 minutes;remove to paper towel–lined plate. Drain all but 2 tsp fat from pan. 3 cloves garlic, sliced 16 cups torn kale leaves (about 2 bunches).Add garlic to pan; cook until fragrant, about 30 seconds. In batches, add kale, pepper and salt; cook, stirring, until kale is slightly wilted, 3 minutes. Toss with pancetta. Sprinkle with shallots.

Tip from The Test Kitchen : Prep kale the day before by tearing the leaves off the stems and washing and drying them thoroughly. Refrigerate between paper towels in an airtight container.

Nutritional facts Per serving: about

  • Fibre 5 g
  • Sodium 174 mg
  • Sugars 4 g
  • Protein 8 g
  • Calories 143.0
  • Total fat 6 g
  • Potassium 821 g
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 19 g


  • Iron 23.0
  • Folate 20.0
  • Calcium 23.0
  • Vitamin A 248.0
  • Vitamin C 304.0
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Kale and Pancetta With Crispy Shallots