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Bacon, White Bean, and Kale Skillet
  • 8 Slices Thick Bacon, Dices
  • 1/2 Medium Onion, Diced
  • 2 Cloves Minced Garlic
  • 1 Bunch Chard or Kale, cut across leaves into ribbons, thick stem removed
  • 1 Can Cannellinin Beans, drained & rinsed
  • 1/2 Cup Shaved Asiago or parmesan Cheese
Saute bacon in a non- stick skillet until crispy. Remove bacon and allow to drain. Remove 2 Tbsp of bacon grease to saute onions and garlic. Saute onions and garlic until soft in bacon grease. Add cut chard or kale and sauté until it starts to wilt. Add beans and heat through. Add cooked bacon and shaved cheese before serving. This is easily doubled for more people. Left overs are great scrambled with eggs the next morning.
Provided by:
Sherrilee Jepsen, with Maricopa County Farm Bureau

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