|3 slice(s) uncooked reduced-fat bacon|
|3 clove(s) (medium) garlic clove(s), minced|
|1/2 tsp crushed red pepper flakes|
|1 cup(s) (chopped) uncooked onion(s), diced **I added one medium onion chopped|
|1 pound(s) uncooked kale, stemmed, roughly chopped **You can add more kale depending on what ratio of bean/kale you like|
|1 cup(s) canned chicken broth, or beef broth|
|15 oz canned cannellini beans, rinsed and drained|
|1 tsp kosher salt|
|1 Tbsp balsamic vinegar **I add about double this|
|1 tsp sugar, 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 (this is a great way to utilize all the parts of the food product and cut down on adding additional calories to a recipe by needed to add extra oil to saute); cook, stirring, until garlic becomes fragrant, about 30 seconds. Add onion; cook, stirring occasionally, until soft, about 5-8 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 (if you want the kale to retain more of its structure then cook the kale for less time only until it turns the “cooked” green color, instead of cooking it until it is cooked spinach like). 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.