Cannellini Beans with Kale and Bacon
3 medium clove(s), minced
red pepper flakes
1 medium, diced
1 pound(s), tough stems removed, leaves chopped
reduced-sodium chicken broth
canned cannellini beans
15½ oz, (white kidney) beans, rinsed and drained
1 tsp, raw (turbinado) variety
- Cook bacon in large skillet over medium-high heat until crisp. Transfer bacon to paper towel–lined plate to drain.
- Add garlic and red pepper flakes to skillet and cook, stirring constantly, until fragrant, 30 seconds. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add kale and cook, stirring occasionally, until wilted, about 3 minutes.
- Add broth to skillet and bring to boil. Reduce heat to low and simmer, covered, until kale is tender, about 5 minutes. Stir in beans and simmer, uncovered, until liquid is almost evaporated, about 3 minutes. Stir in vinegar, salt, and sugar.
- Divide bean mixture evenly among 4 shallow bowls. Crumble bacon evenly over each serving.
- Serving size: 1¼ cups