Ingredients
✔ 4 oz pancetta, diced
✔ 1 tbsp unsalted butter
✔ 1 sweet onion, diced
✔ 3 garlic cloves, minced
✔ ½ tsp salt & ½ tsp pepper
✔ ¼ tsp ground sage
✔ ¼ tsp freshly ground nutmeg
✔ ½ cup chopped carrots
✔ 3 cups chopped sweet potato (1-inch cubes)
✔ 5 cups reduced-sodium chicken stock
✔ ⅓ cup cream, half & half, or coconut cream/milk
✔ 2 cups chopped Tuscan kale
✔ 3 tbsp roasted salted pepitas (for topping)
Instructions
1️⃣ In a large pot over medium-low heat, cook pancetta until crispy (6-8 mins). Remove and place on a paper towel.
2️⃣ Add butter, onion, garlic, salt, pepper, sage, and nutmeg to the pot. Cook until onions soften (5 mins).
3️⃣ Stir in carrots and sweet potatoes, then add chicken stock. Bring to a boil, reduce to simmer, and cook for 10-15 minutes until potatoes are soft.
4️⃣ Stir in cream and season if needed. Add kale a few minutes before serving.
5️⃣ Serve hot, topped with crispy pancetta and pepitas. Enjoy every cozy bite!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g