Servings:
Makes 4 to 6 servings
Ingredients
- 1 tablespoon unsalted butter
- 1/4 pound slab bacon (fatback), sliced, then cut into small 1/2-inch-thick rectangles
- 1/2 cup chopped vidalia onion
- 1 bunch kale (11/2 to 2 pounds) ribs discarded, chopped
- 1 bunch Kosher salt and freshly ground black pepper
- 1/2 cup coconut milk
- 1 cup beef broth
Preparation
Baking Directions:
Crisp the bacon.
Put the butter and bacon in a large pan and cook over medium heat until the bacon begins to crisp and renders most of its fat.
Using a slotted spoon, transfer to a plate (no need to line with a paper towel).
Cook the veggies.
Add the onion to the pan and cook until softened, 5 to 8 minutes.
Add the kale and season with a pinch of salt and a few grinds of pepper.
Cook, tossing, until it wilts, about 5 minutes.
Finish and serve.
Add the coconut milk and broth and continue to cook until the kale softens, another 10 minutes.
Season with salt and pepper to taste.
Add the reserved cooked bacon, toss, and serve.
