♦ 5 to 6 strips of bacon
♦ 3 to 4 shallots, minced
♦ 2 cloves of garlic, minced
♦ salt and pepper, to taste
♦ 4 bunches of kale
♦ 5 cups low-sodium chicken broth
♦ white wine vinegar
Heat a large skillet over medium heat – fry the bacon strips until crisp; remove and place onto a plate lined with paper towels.
Remove all but 3 tbsp of fat from the skillet – set back over medium heat. Add the onion, and saute for 5 to 7 minutes (or until translucent). Add the garlic, salt and pepper and cook for an additional minute.
Add kale, broth and vinegar – bring to a boil, then lower the heat. Allow to simmer for 45 to 60 minutes. Serve with hot sauce and extra vinegar.
To read more about this dish and my musical pairing, click HERE.