Braised Kale With Pinto Beans And Pancetta - cooking recipe

Ingredients

2 cups onions, chopped (they suggest red, I used Vidalia)
1 ounce pancetta, chopped (I used bacon)
3 garlic cloves, minced
11 cups kale, chopped (about 1 1/4 pounds)
1/2 teaspoon black pepper
1/4 teaspoon salt
1 (15 ounce) can pinto beans, rinsed and drained
1 (14 ounce) can beef broth (I used chicken broth)

Preparation

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
Add onion, pancetta, and garlic; saute 5 minutes or until pancetta browns.
Stir in kale, pepper, and salt.
Add beans and broth; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until kale is tender (mine didn't take nearly so long!).
Uncover and cook 10 minutes or until liquid almost evaporates.