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Braised Kale with White Beans and Pancetta

This quick savory stew of kale and white beans gets a hit of flavor from pancetta, garlic, and sun-dried tomatoes. It's great on its own or served over rice or polenta. It also makes a delicious side for chicken, fish, pork, lamb, or beef.


6-8 as a side dish, 4 as a main dish
  • 6 ounces pancetta, diced (or substitute thick sliced bacon, diced)
  • 1 teaspoon dried Herbs of Provence
  • 3 cloves garlic, minced
  • 5 cups thinly sliced kale leaves (tough stems removed)
  • 2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
  • 3 tablespoons chopped sun-dried tomatoes (the type packed in oil)
  • 2 tablespoons Glace de Poulet Gold® (orVeggie-Stock Gold®) dissolved in 3 cups hot water, divided
  • Salt and ground black pepper


  1. In a large skillet, sauté the pancetta over medium heat until the pancetta renders its fat and is browned and crisp.  Remove the pancetta from the pan and set it aside, leaving the fat.
  2. Add the Herbs of Provence and garlic to the pan and cook, stirring, for 1 minute.  Add the kale to the pan, and cook, stirring frequently, until the kale is wilted, about 2 minutes.
  3. Add the beans, sun-dried tomatoes, and 2 cups of the reconstituted Glace de Poulet Gold®, stirring to combine.  Reduce the heat to medium-low, cover the skillet and simmer until the kale is tender and the beans are warmed through, about 5 minutes.  Stir in the reserved pancetta enough additional stock to reach the consistency you like (save any leftover stock for another use).  Season to taste with salt and pepper.

Additional Tips

Wine Pairing:Rosé or white Burgundy

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Classic French Stocks and Sauces