Potato Pancetta Greens (Print Version)
# Ingredients:
→ Main Components
01 -
1 tablespoon of butter, unsalted
02 -
4 ounces of diced pancetta
03 -
1 diced sweet onion
04 -
3 minced cloves of garlic
05 -
1/2 teaspoon of black pepper
06 -
1/2 teaspoon of salt
07 -
1/4 teaspoon of nutmeg, ground fresh
08 -
1/4 teaspoon of sage, ground
09 -
Half a cup of chopped carrots
10 -
About 3 cups of sweet potatoes, chopped into 1-inch chunks
11 -
5 cups of chicken broth with less sodium
12 -
A third of a cup of cream, or try coconut cream/milk or half and half
13 -
2 cups of Tuscan kale, chopped finely
14 -
3 scoops of roasted, salted pepitas for garnish
# Instructions:
01 -
Set a large pot on medium-low heat. Toss in the pancetta and cook until the fat melts and the pancetta turns crunchy, about 6 to 8 minutes. Use a slotted spoon to scoop it onto a plate covered with paper towels so it drains off the grease.
02 -
On medium-low heat, toss the butter into the same pot. Add the onion, nutmeg, garlic, sage, salt, and pepper. Let everything cook, stirring here and there, for about 5 minutes until the onion gets soft.
03 -
Add the sweet potatoes and carrots to the pot now. Stir it all up so everything's mixed.
04 -
Pour in the chicken broth. Once it starts boiling, bring the heat down to a simmer. Let it bubble gently for 10 minutes, then cover the pot and cook for another 10 to 15 minutes, until the sweet potato chunks are tender.
05 -
Stir in the cream, half and half, or coconut option. Give the soup a taste, and sprinkle in more salt or pepper if needed.
06 -
Toss in the kale right before serving. You can enjoy it as is, or simmer for an extra 10 minutes to make the kale softer.
07 -
Scoop the soup into bowls and sprinkle on the crispy pancetta and pepitas for a bit of crunch.