Kale, Artichoke and Pecorino Salad recipe
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Ingredients
- ¼ cup olive oil, divided 3 slices pancetta, chopped, or more to taste 1 (14 ounce) can artichoke hearts, drained and quartered 1 bunch kale, chopped 1 lemon, juiced 1 teaspoon sea salt ¾ teaspoon freshly ground black pepper ¼ cup freshly grated pecorino cheese
Nutrition Info
- 304.7 caloriescarbohydrate: 18 gcholesterol: 14.3 mgfat: 23.8 gfiber: 4.5 gprotein: 8.3 gsaturatedFat: 5.1 gservingSize: -sodium: 1027.8 mgsugar: : -transFat: : -unsaturatedFat: : -
Directions Kale, Artichoke and Pecorino Salad
Directions
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Heat 1 tablespoon olive oil in a skillet over medium heat, cook and stir pancetta until crisp, about 7 minutes. Transfer pancetta to a paper towel-lined plate using a slotted spoon.
Cook and stir artichoke hearts in the same skillet over medium heat until lightly browned, about 2 minutes per side. Transfer artichoke hearts to a plate.
Place kale in a large bowl and top with artichoke hearts and pancetta. Drizzle 3 tablespoons olive oil over kale mixture and add lemon juice, salt, and pepper, toss. Sprinkle grated pecorino cheese over salad.