Kale with Pancetta and Cannellini Beans

Now for something a little more seasonal. We all know kale rocks because it's so healthy, but this dish is also really delicious. I swear.

2 slices pancetta (chopped into cubes)
1 1/2 Tablespoons extra virgin olive oil
1 small red onion (chopped)
3 cloves garlic (crushed)
1 bunch of kale (roughly chopped)
1 can (15 oz) cannellini beans
Salt

Microwave the chopped pancetta for 3 minutes, until pancetta is crispy. Drain the drippings. Set aside.

In a very large frying pan, heat the olive oil over medium heat. Add the onion and cook until soft. Add the garlic and cook a minute or two more. Stir in the chopped greens. Add salt to taste, but be conservative as the kale will wilt down considerably and absorb a lot of flavor. Cover the pan partially and let cook until greens begin to wilt. Stir in the pancetta and cannellini. Partially cover again and cook for another 5 minutes. The dish is ready when the kale is nice and tender.