Sautéed Kale with Bacon, Garlic, and Cannellini Beans Recipe

Servings: 4

This dish is fast and easy to prepare and is packed with flavor.


  • 4 slices thick cut bacon, cut into 1/2" pieces
  • 4 garlic cloves, thinly sliced
  • 1/4-1/2 tsp red pepper flakes (add more for more spice)
  • 1 large bunch kale (about 1 pound), thick stems removed, leaves torn into large pieces
  • 1 cup chicken stock
  • 1 1/2 cups canned cannellini beans, drained and rinsed
  • 2-3 tsp. red wine vinegar


  1. Place bacon in large, heavy bottomed saute pan and cook over medium-low heat until brown and crisp.
  2. Remove bacon from pan and drain on paper towels. Leave bacon fat in pan.
  3. Place pan with bacon fat over medium heat and add garlic and chili flakes and stir until garlic is just starting to lightly brown.
  4. Add kale by large handfuls and stir just until it just begins to wilt and then add more. Continue until all of the kale has been added to the pan.
  5. Add chicken stock, cover pan, and simmer on low heat until greens are just tender, about 10 minutes.
  6. Add the cannellini beans to the pan and simmer, uncovered, until beans are heated through and liquid is almost gone.
  7. Stir in vinegar to taste and add cooked bacon to the greens.
  8. Season with salt and pepper to taste and add more vinegar if desired.

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