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