Sweet Potato, Bacon and Kale
This recipe comes to us from Sheila Greene, and comes with great enthusiasm.
6-8 slices of bacon, cooked until crisp and crumbled
1 medium diced white onion
1 large clove garlic
1 TBL fresh chopped Thyme (optional)
1 medium large sweet potato, peeled and cut into ½ inch cubes
1 cup chicken or vegetable stock
5-6 cups chopped fresh kale (tougher center ribs removed before chopping)
1 15-ounce can of white beans, well drained
Salt and pepper to taste
Use a large, heavy bottomed pan to cook 6-8 pieces of bacon until they are crisp. Remove from pan and drain on paper towels.
Pour off most of the rendered fat, but not all of it. Add the diced onion and minced garlic to the pan and the fresh chopped thyme.
Heat until onions are soft, remove from pan and place in a small bowl. Now add to the pan the sweet potatoes and the chicken or vegetable stock, enough to cover halfway up the potatoes. Place a tight-fitting lid on top and turn heat to high.
After 5-6 minutes, add the kale and the white beans. Stir and replace top.
Continue cooking while making certain the mixture does not dry out, adding more stock if necessary. When the kale is nicely wilted, add the onions back into the mixture, add the crumbled bacon and stir into the mix.
Serve and Enjoy!!