Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
April 09, 2016

Warm Coconut and Pancetta Kale

By Worker Bee
13 Comments

Primal

When you want something green on your plate but don’t feel like salad, then this warm coconut and pancetta kale is a go-to side dish. It pairs well with any type of meat or seafood. It’s easy to make. And although kale can taste good raw with just a drizzle of lemon and olive oil, it tastes really good with crispy pancetta, creamy coconut milk, and lots of garlic.

In fact, if you want to make these greens the main course and serve a small portion of protein on the side, go for it. Prepared this way, kale is filling and satisfying. Meat and seafood always have a place on the Primal table, but optimally, so does mineral-and-antioxidant-rich plant matter.

Eating leafy greens is like taking a whole food “supplement” with naturally safe and well-balanced vitamin and mineral levels. In this particular case, it’s an incredibly delicious supplement.

Is your vegetable crisper is full of greens that you have good intentions to eat before they go bad? Then use them in this recipe. In addition to kale, this recipe also works well with greens like collards and Swiss chard (or, a combination of greens).

Servings: 4

Time in the Kitchen: 30 minutes

Ingredients:

ingredients

  • 1 tablespoon coconut oil or butter (15 ml)
  • 3 to 5 ounces pancetta, diced (85 to 140 g)
  • 3 garlic cloves, finely chopped
  • 1 shallot, thinly sliced
  • 2 small bunches lacinato kale, leaves torn from stems and cut into thin strips
  • 1/3 cup full-fat canned coconut milk (80 ml)
  • 1/2 teaspoon red pepper flakes (2.5 ml)

Instructions:

Heat oil or butter in a wide skillet over medium heat. Add pancetta and cook until just crispy. Add garlic and shallot. Cook until shallot is soft, 5 minutes. If the garlic looks like it’s getting too dark, turn down the heat.

Add kale a couple handfuls at a time, letting the leaves wilt a little before adding more. Mix well with the pancetta, garlic and shallots. When all the kale is in the skillet, sauté as long as desired, either leaving the kale slightly raw or cooking it longer until the leaves are very soft.

Primal

Add coconut milk and red pepper flakes. Stir well and cook a minute or two more, until the coconut milk is absorbed by the kale.

Remove from heat and serve. This dish also tastes good at room temperature.

Primal

Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

Leave a Reply

13 Comments on "Warm Coconut and Pancetta Kale"

avatar

Sort by:   newest | oldest
Paleo Bon Rurgundy
1 year 2 months ago

Looks delicious

Alfred
Alfred
1 year 2 months ago

I prefer my salad greens lightly cooked in some oil(s). I only eat baby kale though. The fully mature stuff needs to be fed to a critter that can chew it’s cud, then I’ll eat the critter.

Joe
1 year 2 months ago

Looks delicious! We’re having steak tomorrow so guess we have a side dish now. Thanks!

Paul
Paul
1 year 2 months ago

What is pancetta?And where canI get it?looks yummy, thanks

Sharon
Sharon
1 year 2 months ago

Pancetta is somewhat like bacon. Comes in round, thin slices. In our area you get it at the deli counter.

Joseph
Joseph
1 year 2 months ago

Pancetta is Italian bacon; cured, but not smoked. Delicious. Milder in flavor than traditional bacon.

Shary
Shary
1 year 2 months ago

I would love to be a fan of all things coconut, but that’s probably not going to happen in this lifetime. Fortunately, this delicious-looking recipe could probably be made with heavy cream too.

Patricia
Patricia
1 year 1 month ago

Excellent recipe! I knew I would find something good to eat tonight. Dumping this on my once in a great while baked potato. Yum.

RAW Burgandy
1 year 1 month ago

Am I the only one saddened when nutrition experts are forced into comparing eating a healthy vegetable with taking a supplement?

Like… HEY, you know those pills you take? This is kinda like that! … how backwards have we gotten? … 🙁

Arina
Arina
1 year 21 days ago

I don’t think coconut would be the best choice here, how about some labneh instead?

Caroline
Caroline
1 year 18 days ago

We regularly adapt this recipe for use as a great breakfast – no garlic or coconut milk, just chopped red onion and snipped-up bacon (bacon goes a long way like this, more of a condiment) stir-fried in coconut oil, with the kale then added until hot and wilted. The red onion adds sweetness to the kale and the children love it.

Garage Gym Planner
5 months 17 days ago

Looks like a healthy recipe!

Gin
Gin
2 months 28 days ago

If you want to add additional protein but keep everything in one pan, then add some diced chicken in with the pancetta. It’ll brown as the pancetta crisps, and will be fully cooked by the time the dish is done.

It also goes really well with salmon.

When I make this I double the recipe and use half pancetta/half prosciutto (the prosciutto makes it even more flavorful). I then portion it out into meals for the week; it keeps/reheats nicely.

wpDiscuz