Cooking Instructions
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Step 1
Pour
Water (480 mL)
,
Sodium-Free Chicken Bouillon (4 g)
,
Extra-Virgin Olive Oil (60 mL)
,
Apple Cider Vinegar (30 mL)
,
Bay Leaves (3)
,
Celery Salt (3 g)
and
Crushed Red Pepper Flakes (as needed)
together in a small bowl or cup from the Broth section. Stir with a spoon.
Step 2
Heat the mixture in a microwave oven for 30 seconds to help dissolve the spices. Stir the mixture again and set aside.
Step 3
In an extra-large saucepan add the
Bacon (4 slices)
,
Yellow Onions (160 g)
and
Garlic (8 g)
. Saute at medium to medium-high heat until the bacon starts to brown, about 10 minutes, stirring occasionally.
Step 4
Place
Kale (1 bag)
in the sauce pan (it's ok if it's packed tight, it will wilt down over time).
Step 5
Pour on top of this the broth you prepared earlier. Cook until the liquid comes to a boil, about 3 minutes.
Step 6
Reduce heat to medium-low to simmer for an additional 40 minutes. Stir kale every 5-10 minutes to rotate the leaves on the bottom to the top.
Step 7
Serve right away, or refrigerate and reheat for serving.
