Garlicky Kale with Bacon

• 2 Large Bunches Kale, ribs and stems discarded, coarsely chopped*
• 2 Slices Bacon, chopped
• 3 Slices Turkey Bacon, chopped
• 2 Cloves Garlic, minced

• ¾ Cup Lowfat chicken broth
• 1 Splash Red wine vinegar
• Salt and pepper to taste
• Juice of one lemon for garnishing

1. In a large pot over medium heat, cook all the bacon until crisp.
2. Remove bacon from pot with a slotted spoon, reserving the grease. Then add garlic to the pot and sauté until brown.
3. Add the kale leaves to the pot and toss until wilted and bright green.
4. Add the chicken broth and splash of red wine vinegar.
5. Partially cover and simmer about 7 minutes or until the leaves are tender.
6. Toss the leaves with the bacon, season with salt and pepper.
7. Squeeze a lemon wedge over each serving and enjoy!

Cooking Tips:
*For large kale leaves, roll and then slice.

Nutrition Information