My friend Becky gave me this recipe. She raved about it, and for good reason – it’s an incredible side dish. I tend to be skeptical about bitter greens like kale, mustard greens, etc. but I’m a new convert. I could eat this dish morning, noon and night. It has a great combination of flavors and textures. The original recipe calls for 3 slices of bacon. I used at least 6. Bacon makes everything better. So much for trying to eat less meat.
OK, I’ll let you guess if the boys liked this? Wait, that’s too easy. How about this one – did the boys even try it? You’re right – nope!
Kale with Bacon and Cannellini Beans
Recipe sdapted from Weight Watchers
6 slice(s) uncooked bacon
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes (add more if you like things really spicy)
1 cup chopped onions
1 pound uncooked kale, stemmed and roughly chopped
1 cup canned chicken broth
15 oz canned cannellini beans, rinsed and drained
3/4 teaspoon kosher salt
1 Tablespoon balsamic vinegar
1 teaspoon sugar
Set a large, heavy pot or skillet over medium heat; add bacon and cook to desired crispness. Remove bacon from pot and set aside; leave bacon drippings in pot.
Add garlic and red pepper flakes to bacon drippings; cook, stirring, until garlic becomes fragrant, about 30 seconds to 1 minute. Add onion; cook, stirring occasionally, until soft, about 10 minutes. Add kale; cook, stirring occasionally, until it starts to wilt, about 5 to 7 minutes. Add broth; cover and simmer over low heat until kale is just tender, about 8 to 10 minutes. Add beans; simmer, uncovered, until liquid is almost evaporated, about 5 to 7 minutes. Stir in salt, vinegar and sugar; sprinkle with crumbled bacon and serve immediately.