Kale Greens and Beef Bacon

Ingredients

2 bags of kale greens (32 oz. total)

4 slices of beef bacon (or turkey bacon), sliced

1 onion, chopped

1 tsp minced garlic

2-3 shakes of crushed red pepper

salt

2 tbsp of fat (olive oil, ghee or tallow)

Cookware

• large pot (electric or stovetop)

• large mixing spoon without holes

• wooden cutting board

• cutting knife

Instructions

1. Turn fire on medium or electric pot on 250 degrees Fahrenheit and add fat.

2. Chop onions and bacon and place in the hot pot, along with minced garlic.

3. Wash kale leaves while the pot simmers.

4. When the onions are translucent, begin adding the kale until it fills the pot (you may need to let the kale cook down before adding more if the pot is too small).

5. Season the kale with crushed red pepper and salt.

6. Immediately after seasoning the kale, add the beef broth.

7. Let boil for about 10 minutes and the kale should be cooked down, leaving more space at the top. Use a big spoon to mix the bacon, onions and minced garlic in with the kale.

8. This is the perfect time to add the rest of your kale, if needed, in order for all kale to cook at a similar pace.

9. Let the mixture boil for 1 hour, checking periodically to mix the ingredients and flavors together.

10. Once the kale is soft at the stem, then it is done. Enjoy!

I hope you enjoy this recipe for Kale Greens. Eat it as a side for a Type O meat, like in my recipes for steak or lamb.