2bunches kaletough stems discarded, leaves torn into small pieces (about 8 cups)
¼cupcrumbled cooked bacon
½cupchicken broth
Instructions
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.
Notes
If you are sauteing or baking bacon for one recipe, make more than you need. You will use it later in the week on pasta, in a casserole, in a quesadilla, in a pan sauce, in a frittata, in a salad.