4-6 slices bacon, roughly chopped
1 Vidalia onion, diced
8 cups chopped kale
1 cup coconut milk
1 cup broth (chicken, vegetable or beef)
1/2 teaspoon kosher or sea salt (1/4 teaspoon table salt)
freshly ground black pepper
In a large saute pan over medium heat, cook the bacon until just begins to crisp. Add the onions and cook for 3 to 4 minutes.
Add the kale and saute until wilted, tossing with the onion and bacon, about 5 minutes.
Pour in the coconut milk and broth and continue to cook for an additional 5 minutes. Season with salt and pepper to taste.
Adapted from Steamy Kitchen
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This recipe was most recently featured in
Boston Organics Newsletter No. 27 of 2013.