Grilled Kale and Pancetta Risotto

I discovered kale early last year during my quest for a healthier diet.

C’mon, admit it. When the new year comes around we all try as hard as we can to be healthier. And if you’re anything like me that goal lasts… oh… about a month… maybe. Although the quest never seems to last too long, I always discover some cool food I never had before. And that discovery usually sticks with me long after my quest.

As I stated, last year’s discovery was kale. I may be a late bloomer in this leafy green, but no matter, I’m still glad to have found it, tasted it and enjoyed it quite a bit. While kale seems to be a popular choice when it comes to juicing because of all the rich nutrients, I prefer my greens in salads, sauces and entrées. It’s for this reason that I decided to use my kale in a risotto. A risotto I also discovered last year and have enjoyed numerous times since.

It’s because I love this dish so much that it seemed like the perfect choice for this month’s Los Angeles Food Bloggers meeting. See, we received a visit from Cut ‘n Clean Greens where the discussion was all about kale. We learned about the different kinds (there are three), how to prepare it, and that the stem, that part of the kale that we all throw out, is where 100% of the potassium lies. I know! I’m as shocked as you.

But here’s the best thing I learned: just because you’re using kale, doesn’t mean your kale dish has to be healthy. Yes, it’s easy and probably wise to use your kale in a heart-conscious salad or juice cleanse, especially after the fat-tastic holidays. But why limit yourself. While there were plenty of yummy kale salads at our meeting, there were also pizzas, desserts and even a cocktail. In other words, this pancetta-laced kale risotto fit right in.

Grilled Kale and Pancetta Risotto

Ingredients:

• 3 tablespoons olive oil, divided
• 4 garlic cloves, minced
• Salt and pepper to taste
• 2 cups kale, stems removed
• 4 ounces pancetta, diced
• 2 cups Arborio rice
• 1 shallot, chopped
• 1 cup dry white wine, like chardonnay
• 4 cups chicken broth
• 2 tablespoons butter
• 1/2 cup Parmesan cheese

Directions:

1. Pour one tablespoon olive oil in a large bowl. Add the garlic and kale and toss to coat. Heat a grill pan over medium-high heat and cook kale for about four minutes. Transfer kale to a plate, roughly chop and set aside.
2. Brown pancetta in a large sauté pan over medium-high heat. Using a slotted spoon, transfer the pancetta to paper towels and set aside.
3. Add the remaining olive oil to the same pan you used for the pancetta. Add the rice, shallot and garlic and cook until rice starts to toast and shallots begin to soften, about 2 minutes.
4. Reduce the heat to medium and pour in the wine, stirring constantly until absorbed.
5. Add one cup of broth and continue stirring until absorbed. Continue adding the broth one cup at a time and stirring until absorbed and rice is tender, about 20 minutes.
6. Remove risotto from the heat and fold in the pancetta, butter, kale and cheese. Transfer to a serving dish and serve immediately.