2 tablespoons olive oil
3 thick slices of pancetta (1/2 inch thick) - diced
2 cloves garlic - minced
1/2 teaspoon crushed red pepper
2 large handfuls of Olivia’s Organics Chopped Kale or Baby Kale (chopped)
1 large can cannellini beans, or, 2 (14.5oz) cans - drained and rinsed
Salt and pepper to taste (small amount)
4 Naan or pocketless pita breads
1 cup shredded fontina cheese
Heat olive oil on medium heat in a large sauté pan. Add pancetta, cook until crisp, remove from pan and set aside. Add the garlic and crushed red pepper into the pan and stir for 30 seconds. Add in the kale and sauté until soft.
Add cannellini beans to the pan and mash. Add the pancetta back into the pan and stir well to combine. Season with salt and pepper as needed.
Preheat oven to 400 degrees F. Place the breads on a sheet pan. Brush each with olive oil and spread on the kale and bean mixture to cover. Top with the fontina cheese and bake in the oven until the cheese is bubbling, approximately 7 minutes.
Cut into small triangular size pieces and serve.