Kale with Bacon & Cannellini Beans
By á-178825
WW Recipe. 4 servings. Serve as side, atop pasta or at room temperature as a salad. 4 WW pts.
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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