30 Minutes | Makes 2-4 Servings
Directions
In a large pan, over medium-low heat, place bacon and half of stock.
Cook uncovered 5-8 minutes until liquid has dissolved and fat has rendered, bacon will be lightly crisped. Using a slotted spoon, remove bacon from pan, reserving any remaining fat.
Add onion to pan and cook, stirring, one minute. Add garlic to pan and repeat. Add bacon back to pan. Add kale and remaining stock.
Cook 1 minute, stirring, until kale is wilted but still bright green. Remove from heat and stir in vinegar, season to taste. Top with pecans, Parmesan and Chili flakes and serve immediately.
Enjoy!
Ingredients
| Quantity | Item |
|---|---|
| 1 Package of | GoodLeaf Baby Kale |
| 1/4 Cup of | Chicken Stock or Water, divided |
| 2 Slices of | Bacon, chopped |
| 1/2 of a | Small White Onion, peeled and sliced |
| 2 Cloves of | Garlic, peeled and minced |
| Salt and Pepper, to taste | |
| Olive Oil | |
| 1 Tbsp of | Apple Cider Vinegar |
| 1/2 Cup of | Pecans, toasted and chopped |
| 1/2 Cup of | Parmesan, shaved |
| Chili Flakes (optional), to taste |
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