Category:
Side Dishes

Seasons:
March, April, May

Courtesy of Eve Chenu and Tobin McGill
Photography by Marla Camp

*Sauce Espagnole: See Julia Child’s Mastering the Art of French Cooking, Volume I. This classic brown sauce can be made ahead of time and frozen in small containers or ice cube trays so that it is available as needed.

For 2 Person(s)

2 bunches of kale, washed, stems removed, roughly chopped
1 15-oz. can cannellini beans
3 ounces bacon (or pancetta), cut in small pieces
1/4 cups beef or chicken stock or Sauce Espagnole*
1 small onion, chopped
2 cloves garlic, minced
1 Salt and pepper

Kale, Cannellini Beans and Bacon Bowl Directions

In a large saucepan, sauté the bacon until golden brown. Remove from pan and reserve.

In the same pan, add onion. After the onion softens, add the garlic. Sauté until the onion begins to brown.

Add kale to the pan. Add the stock. Cover and let the kale steam for a few minutes, stirring occasionally, until soft.

Remove the lid and allow some of the liquid to evaporate.

Add the beans and mix gently until hot. Add salt and pepper to taste.

Place in a serving bowl and sprinkle the bacon on top of the kale and bean mixture.