Braised Kale With Pinto Beans And Pancetta

• 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)

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

onions, pancetta, garlic, kale, black pepper, salt, pinto beans, beef broth

Taken from www.food.com/recipe/braised-kale-with-pinto-beans-and-pancetta-480384 (may not work)