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Kale with Bacon & Cannellini Beans

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WW Recipe. 4 servings. Serve as side, atop pasta or at room temperature as a salad. 4 WW pts.

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Ingredients

  • 3 slices turkey bacon
  • 3 garlic cloves, minced
  • 1/2 t crushed red pepper flakes
  • 1 c diced onion
  • 1 lb kale, stemmed & roughly chopped
  • 1 c canned chicken or beef broth
  • 15 oz can cannellini beans, rinsed & drained
  • 1 t kosher salt
  • 1 T balsamic vinegar
  • 1 t granulated turbinado sugar

Details

Preparation

Step 1

Set LG heavy pot or skillet over med heat; add bacon & cook to desired crispness. Remove bacon from pot & set aside; leave bacon drippings in pot. Add garlic & red pepper flakes to bacon drippings; cook, stirring until garlic becomes fragrant about 30 seconds to 1 min.

Add onion; cook stirring occasionally until soft, about 10 min. Add kale; cook stirring occasionally until it starts to wilt, about 5-7 min. Add broth; cover & simmer over low heat until kale is just tender about 8-10 min. Add beans; simmer uncovered until liquid is almost evaporated, 5-7 min.

Stir in salt, vinegar & sugar; sprinkle with crumbled bacon & serve immediately.

About 1 1/4 c per serving.

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