Kale with bacon and cannellini beans
Uncooked reduced fat center cut bacon
3 medium clove(s), minced
Crushed red pepper flakes
1 cup(s), diced
1 pound(s), 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.