July Recipe

Monthly Recipe…. Greens with Cannellini Beans and Pancetta


2 slices pancetta or bacon, chopped

1 1/2 tablespoons olive oil

1 small red onion, chopped

3 cloves garlic, crushed

1 bunch kale, roughly chopped

1 bunch beet greens, roughly chopped

salt to taste

1 (15 ounce) can cannellini beans,



1. Microwave the chopped pancetta or bacon on high for 3 minutes. Drain the drippings, and set the crispy pancetta aside.
2. In a large frying pan, heat the olive oil over medium heat. Cook onion in oil until soft. Add the crushed garlic cloves, and cook a minute more. Stir in chopped greens, and season with salt to taste (be conservative at this point – you can always add more!). Partially cover the pan, and cook until the greens begin to wilt. Stir in crispy pancetta and cannellini beans. Cook partially covered for 5 more minutes, until the flavors have combined and the greens are tender.


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Printed from Allrecipes.com 6/11/2014

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By Amber Luebke and Bree McLain, owners of Lotus Salon in Stoughton, WI, have over 35 years combined experience specializing in hair color, accenting your best features and addressing your specific needs. Google+
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