Photo of Kale with Bacon and Cannellini Beans by WW

Kale with Bacon and Cannellini Beans

Total Time
42 min
10 min
32 min
A fantastic combination of flavors and textures. Serve as a side dish, use as a pasta topping or enjoy as a room temperature salad.


Uncooked center cut bacon

3 slice(s)

Garlic clove(s)

3 large clove(s), minced

Crushed red pepper flakes

½ tsp(s)

Uncooked onion(s)

1 cup(s), diced

Uncooked kale

1 bunch(es), stemmed, roughly chopped

Canned chicken broth

1 cup(s), or beef broth

Canned cannellini beans

15 oz, rinsed and drained

Kosher salt

1 tsp(s)

Balsamic vinegar

1 tbsp(s)


1 tsp(s), in the raw


  1. 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.
  2. 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.
  3. Yields about 1 1/4 cups per serving.