- thick cut bacon - cut into small cubes 1 slice
- onion, chopped 1/2 cup
- cloves garlic, chopped 2 medium
- low-sodium chicken stock 1/2 cup
- olive oil 1 Tbsp.
- large bunch of Kale, washed, stems removed, and sliced into thin strips 1
- salt to taste
- pepper to taste
In a large skillet, saute the bacon cubes until crisp. Once crisp remove bacon to a paper towel. In the bacon fat, add a Tbsp. olive oil(may need less or more depending on how fatty your bacon is). Add the chopped onion and saute until translucent, about 5 minutes. Add garlic and saute for another minute or so.
Then, add chicken stock and bring to a simmer. Add Kale and a little salt and pepper. Cover and cook for about 8 minutes, stirring every once in a while. I cooked the Kale for another 2 or 3 minutes more, test for seasoning and then plate it. Garnish with the bacon bits. Enjoy!
I served this tonight with salmon fillets – so yummy!
*After so many years of hearing Rachael Ray boast about her love of bacon from Oscars Smokehouse in Warrensburg, NY, my husband and I decided to finally order some, since they ship. OMG, great tasting bacon. We ordered the slab bacon. It has a nice flavor, but isn’t too fatty. A great addition to the dish.