Ingredients
Scale
- 2 slices bacon (optional-but recommended!), diced
- 1 tbsp neutral oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 can white beans, drained and rinsed
- 1/2 tsp herbs de provence or Italian seasoning
- 1/4 tsp sea salt (more to taste)
- dash of cracked black pepper
- dash red pepper flakes (optional)- to taste
- juice of 1/2 lemon to deglaze (optional)
- 1 large bunch of kale (I prefer lacinato) or your favorite winter greens, finely chopped
- 1 1/2–2 cups low-sodium broth
Crusty Garlic Bread:
- 4 tbsp melted butter or olive oil
- 1 demi baguette, halved widthwise
- 1 large clove garlic, minced
- flaky salt (or kosher salt) or fresh grated parmesan cheese
Instructions
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- Add bacon to a large heavy-bottomed skillet with a lid. Heat to medium. Cook, stirring occasionally until crispy. Remove and set aside. (If not using bacon, skip this step).
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- Add oil to pan and heat to medium-high. Add onion and cook until translucent. Stir in garlic and cook an additional 20-30 seconds. If needed, deglaze with lemon juice.
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- Add in white beans and seasonings up to red pepper flakes if using.
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- Add kale and season lightly. Add 1 cup broth, cover and cook 3-5 minutes until kale is wilted.
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- Remove cover, stir, add bacon back to pan along with an additional 1/2-1 cup broth, depending on how brothy you want it. Taste for seasoning, season to taste and serve with crusty bread (below).
For garlic bread:
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- Preheat oven to broil. In a small bowl, combine melted butter or olive oil with garlic.
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- Brush over both sides of bread and top with flaky salt or fresh-grated parmesan cheese.
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- Bake in oven 2-3 minutes, watching carefully, until golden.