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Kale with Pancetta, Cream and Toasted Rosemary Walnuts

Erin McDowell
  • minutes
  • Serves 4

INGREDIENTS

4 oz

Pancetta

2 cloves

Garlic

1

large bunch Kale

1 tbsp

Rosemary, fresh

4

Shallots, large

1

generous sprinkling Fleur de sel

1 pinch

Red pepper flakes

1

Salt and freshly ground pepper

1 tbsp

Olive oil, extra virgin

3/4 cup

Walnuts

2 tbsp

Heavy cream

1/4 cup

White wine