Kale, Artichoke And Pecorino Salad

1. 1

   Take panchetta and chop. Heat a saute pan over medium heat and add in 1 tablespoon of olive oil. Saute pancetta until crisp - about 7 minutes. Using a slotted spoon remove pancetta and place on a plate lined with a white papertowel.

2. 2

   Using the saute pan over medium heat add in artichokes and cook for 2 minutes on each side. You really just want them to brown a little. Remove from pan and set on a plate.

3. 3

   In a large bowl or serving platter add chopped kale, Then add in artichokes and pancetta. Drizzle with olive oil (about 3 tablespoons) then add lemon juice, salt and pepper. Toss together. Using your Edgeware grater top with Pecorino cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.