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Prep Time: 8 Minutes Cook Time: 50 Minutes |
Ready In: 58 Minutes Servings: 1 |
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Dark, leafy greens like kale are incredibly good for you, so don't feel guilty about the bacon! Ingredients:
5 bacon strips |
1/4 cup butter |
1 large onion, chopped |
3 garlic cloves, minced |
1 1/2 teaspoons salt |
1 1/2 teaspoons freshly ground black pepper |
1/2 teaspoon cayenne pepper |
1/2 teaspoon dried thyme |
1 1/2 cups chicken or vegetable broth |
1/3 cup cider vinegar |
1 tablespoon sugar |
2 pounds kale (or other greens such as collard, turnip, or mustard) |
hot sauce (optional) |
Directions:
1. Cook bacon in a Dutch oven or stockpot until crisp. Remove strips, crumble, and drain on paper towels.
2. Melt butter with drippings over medium-high heat. Add onion and next 5 ingredients, and cook 5 minutes or until tender.
3. Stir in chicken broth, cider vinegar, and sugar. Gradually add kale, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 30 minutes or until completely tender.
4. Stir in reserved bacon; season with hot sauce, if desired.
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