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Kale (1 bunch)
of ribs and stems and tear them into bite-size pieces.
Heat a large pot or Dutch oven over medium heat. Add
Bacon (3 slices)
and cook until rendered and crisp. Remove to a paper towel-lined plate.
Olive Oil (1 Tbsp)
to the remaining bacon fat to equal 2 Tbsp of total oil (you may not need it).
and cook over medium heat until soft, about 5-7 minutes.
Garlic (4 cloves)
Crushed Red Pepper Flakes (1/2 tsp)
and continue to cook for an additional 2 minutes.
Toss in trimmed kale,
Kosher Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
and cook, stirring often until kale starts to wilt 3-5 minutes.
Vegetable Broth (1 cup)
Water (1/2 cup)
. Cover and cook for 12-15 minutes, stirring once or twice until the kale is soft.
Remove the lid and continue to cook for 3-5 minutes until most of the liquid has cooked out.
Parmesan Cheese (3/4 cup)
and bacon and toss to combine. Add a generous squeeze of
Lemon Juice (1/2)
. Serve immediately.
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