INGREDIENTS
• 10 slices of bacon
• 1 bunch kale, though stems removed, and leaves chopped.
• 1 cup chopped onion
• 1 cup chopped celery
• 1 tablespoon minced garlic
• 1/2 cup dry white wine
• 1/4 cup all purpose flour
• 1 (32 oz.) carton of chicken broth
• 2 (15.5 oz) cans cannellini
• 1 cup heavy whipping cream
• 1 tablespoon of chopped fresh rosemary
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
INSTRUCTIONS
• Cook bacon until crispy. Drain on paper towel, reserve 2 tablespoons drippings in pan.
• Add kale, onion, celery and garlic to pan; cook, stirring frequently until kale is tender - about 10 minutes.
• Add flour; cook for 2 minutes stirring constantly. Gradually stir in broth, beans, cream, rosemary, garlic, salt and pepper. Bring to a boil over medium-high heat; reduce and simmer for 20 minutes. Throw on the bacon bites and eat away. Mmmmmm
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