Wilted Kale with Noodles
Pancetta, Italian bacon, finishes a delicious blend of fresh kale, cherry tomatoes, grated parmesan cheese and Reames® Homestyle Egg Noodles.
Ready In: 60 Minutes
Prep Time: 20 Minutes Cook Time: 40 Minutes
Bring a large pot of water to a boil.
Preheat the oven to 350°F. Place the pancetta in one layer on a baking pan and bake 8 minutes or until it is crisp. Drain and crumble the pancetta.
Prepare the Reames® Homestyle Egg Noodles according to package directions, drain and keep warm.
While the noodles are cooking, pour the chicken stock into a large skillet and heat until it is hot. Place the tomatoes and kale into the stock and heat for 10 minutes, stirring frequently. Place a lid over the pan and simmer for 3 to 4 minutes.
Pour the tomato kale mixture over the noodles.
Add salt, pepper and Parmesan cheese and stir gently. Add crumbled pancetta over all and serve.
