Ingredients

The following ingredients have 6 Servings
  • 1 tablespoons olive oil
  • 1 pound Brussels sprouts (trimmed and halved or quartered if large)
  • 2 teaspoons minced garlic
  • ½ teaspoons red pepper flakes (or to taste)
  • Kosher salt and freshly ground pepper (to taste)
  • 2 bunches kale (tough stems discarded, leaves torn into small pieces (about 8 cups))
  • ¼ cup crumbled cooked bacon
  • ½ cup chicken broth

Instruction

  • In a large pot, heat the olive oil over high heat.  Add the Brussels sprouts and cook, letting them sit for a bit in between stirs, so the outsides brown up nicely in spots, about 4 minutes.  Reduce the heat to medium, add the garlic and saute until it colors slightly, about 1 minute.  Stir in the red pepper flakes, and season with salt and pepper. Add the kale, you may have to do this in batches, letting it cook down a bit before you can add more.  Stir in half of the bacon.
  • Add the broth and cover the pot, removing the lid and giving it a stir every minute or so co it cooks evenly.  Cook until the kale is nicely wilted but not fully deflated, about 5 minutes.  Taste and adjust seasonings.
  • Turn onto a serving platter, sprinkle over the rest of the bacon, and serve.