Wilted Kale with Noodles

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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

SERVES

6 to 8

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Ingredients

1 package (12 ounce) Reames® Homestyle Egg Noodles

3 ounces sliced pancetta

1 cup chicken stock

2 cups cherry tomatoes cut into halves

3 cups chopped kale

Salt and pepper, to taste

1/2 cup grated parmesan cheese

Directions

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.