1 bunch kale, washed, thick stems removed, chopped
2 garlic scapes, chopped
1/2 a red onion, chopped
3 slices thick-cut bacon, chopped
1 cup cooked white beans
2 tablespoons cider vinegar
1/2 cup chicken broth
a few dashes hot sauce
sea salt and pepper to taste
- Cook bacon over medium heat in a large cast iron skillet until crispy. Turn off heat and remove bacon with a slotted spoon. Pour off all but 1 tablespoon bacon fat and reserve for another use.
- Turn heat on again and add onion and garlic scapes and cook until onion is lightly browned, about 4 minutes.
- Add the kale, broth and vinegar and toss well. Cover and cook for 3 minutes. Add the beans, bacon, salt and pepper and continue cooking until beans are heated through, another few minutes.