Monday, January 25, 2010


serves two

2 bunches of kale, washed, stems removed, roughly chopped
1 15-oz. can cannellini beans
3 oz. bacon, cut in small pieces
¼ cup beef or chicken stock
1 small onion, chopped
2 cloves garlic, minced
salt and pepper

In a large saucepan, sauté the bacon until golden brown. Remove from pan and reserve. In the same pan, add onion. After the onion softens, add the garlic. Sauté until the onion begins to brown. Add kale to the pan. Add the stock. Cover and let the kale steam for a few minutes, stirring occasionally, until soft. Remove the lid and allow some of the liquid to evaporate. Add the beans and mix gently until hot. Add salt and pepper to taste. Place in a serving bowl and sprinkle the bacon on top of the kale and bean mixture.

bacon recipe courtesy of: Eve Chenu and Tobin McGill, Edible Austin, Austin, Texas 78704,

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