Kale with Bacon and Cannellini Beans
Warm and hearty, this entrée offers a fantastic combination of flavors and textures. Serve in smaller portions as a side dish, use as a pasta topping, or enjoy it on its own as a room temperature salad. Center cut bacon is just like regular bacon but has more of the fatty ends cut off than traditional bacon, which is what gives it its leaner nutrition profile. You’ll still get the same savory, smoky, porky flavor. Cooking the garlic and onion in the bacon drippings carries bacon-y flavor and richness from the fat throughout the dish. Be sure to de-stem the kale—the stems can be tough.
Uncooked center cut bacon
3 medium clove(s), minced
Crushed red pepper flakes
1 cup(s), chopped, diced
1 bunch(es), stemmed, roughly chopped
Canned chicken broth
1 cup(s), or beef broth
Canned cannellini beans
15 oz, rinsed and drained
1 tsp, in the raw
- 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. Yields about 1 1/4 cups per serving.