Ingredients
Units
Scale
- 8 slices thick cut bacon, cut into 1/2 inch pieces
- 1 1/4 teaspoons crushed red pepper flakes
- 1 teaspoon fennel seed
- 1 large onion, diced
- 2 cloves garlic, minced
- 3/4 lb small Yukon gold potatoes, cut in quarters
- 1 carton (32 fl, 946 mL) chicken or beef broth
- 1 cup heavy cream
- 1/2 bunch of Italian kale (other variety will do), trimmed and stem removed removed*
- Salt and Pepper to taste
Instructions
- Cook the bacon, onion, garlic, red pepper flakes, and fennel seed in a Dutch oven or pot over medium-high heat until bacon is crisp and onions slightly browned. If there is too much bacon fat remove excess oil with a spoon- some drippings okay).
- Add potatoes and stir to combine.
- Pour the chicken broth into the Dutch oven with the bacon, onion, and potatoes; bring to a boil over medium/high heat.
- Boil until fork tender, about 20 minutes.
- Reduce the heat to low/medium and stir in the kale (and beans if using). Cook an additional 8-10 minutes, until tender. Add heavy cream; heat through. Season with salt and pepper and serve hot.
Notes
* Fold the leaves of the kale together and hold them with your non-cutting hand. Use a large chef’s knife to cut off the tough stem that runs through the entire kale leaf. Roll up the kale leaves. Cut the kale into slices, using a circular motion with the knife.
- Prep Time: 10 min
- Cook Time: 30 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian