2bunches kaletough stems discarded, leaves torn into small pieces (about 8 cups)
¼cupcrumbled cooked bacon
In a large pot, heat the olive oil over high heat. Add the Brussels sprouts and cook, letting them sit for a bit in between stirs, so the outsides brown up nicely in spots, about 4 minutes. Reduce the heat to medium, add the garlic and saute until it colors slightly, about 1 minute. Stir in the red pepper flakes, and season with salt and pepper. Add the kale, you may have to do this in batches, letting it cook down a bit before you can add more. Stir in half of the bacon.
Add the broth and cover the pot, removing the lid and giving it a stir every minute or so co it cooks evenly. Cook until the kale is nicely wilted but not fully deflated, about 5 minutes. Taste and adjust seasonings.
Turn onto a serving platter, sprinkle over the rest of the bacon, and serve.