Recipe: Quick Kale with Bacon (with garlic, shallots, and chicken broth)

QUICK KALE WITH BACON

6 bacon slices, cut into 1/2 to 1-inch pieces
4 medium shallots, finely chopped (almost 1 cup)
4 medium garlic cloves, finely chopped
4 bunches kale, washed, stemmed and torn into 1-inch pieces
4 cups low-sodium chicken broth
Salt and freshly ground black pepper

Have ready a plate lined with paper towels.

In a large pot over medium heat, cook the bacon for about 8 minutes or until it is crisp and has browned. Transfer the bacon pieces to the paper-towel lined plate. Set aside.

Drain the bacon drippings from the pot, and return 4 tablespoons of the drippings to the pot. Return the pot to the stove and place over medium-high heat. Add the shallots and garlic and cook for 3 to 4 minutes, stirring frequently, until they are tender.

Add the kale and broth; cover and cook for about 20 minutes, stirring occasionally. Uncover and cook for 25 to 35 minutes, or until the wilted kale is tender and much of the broth has cooked away.

Sprinkle with the reserved bacon pieces; season with salt and pepper to taste. Serve hot.

Servings: 8
Adapted from source: Selma Brown Morrow and Reena Singhn, Bon Appetit magazine, October 2000