2
(15-oz) cans red kidney beans, rinsed and drained
Favorite hot sauce, if desired
INSTRUCTIONS
1
Wash kale well and finely slice into ribbons. In a medium pot, brown bacon until crisp; remove from the pan and set aside. Using bacon fat, sauté red onion until just soft and season with salt and pepper. Add sliced garlic and stir briefly. Add stock and scrape up any browned bits. Cover and let simmer for 5 minutes.
2
Remove the lid, add greens, and stir until just wilted, about 4 to 5 minutes. Add beans and heat together for another 3 to 5 minutes, adjusting seasoning with additional salt and pepper. Add hot sauce to taste if desired. Delicious served with DLM Corn-off -the-Cob Pan Bread!
2
(15-oz) cans red kidney beans, rinsed and drained
Favorite hot sauce, if desired
INSTRUCTIONS
1
Wash kale well and finely slice into ribbons. In a medium pot, brown bacon until crisp; remove from the pan and set aside. Using bacon fat, sauté red onion until just soft and season with salt and pepper. Add sliced garlic and stir briefly. Add stock and scrape up any browned bits. Cover and let simmer for 5 minutes.
2
Remove the lid, add greens, and stir until just wilted, about 4 to 5 minutes. Add beans and heat together for another 3 to 5 minutes, adjusting seasoning with additional salt and pepper. Add hot sauce to taste if desired. Delicious served with DLM Corn-off -the-Cob Pan Bread!
