Bacon and White Bean Skillet with Wilted Greens
Ingredients
- 6 slicesbacon
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 15-ounce canscannellini beans
- 1 cupchicken broth
- 4 cupsfresh spinach or kale
- 1bay leaf
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Chop 6 slices bacon into 1-inch pieces. Cook in a large skillet over medium heat until crispy, about 6 minutes. Transfer to a paper towel, leaving 2 tablespoons fat in the pan.
- 02
Add diced onion to the pan and cook over medium heat until soft, about 4 minutes. Stir in minced garlic and cook 1 minute until fragrant.
- 03
Drain and rinse 2 cans cannellini beans. Add them to the skillet along with 1 cup chicken broth and 1 bay leaf. Bring to a simmer and cook for 5 minutes.
- 04
Stir in 4 cups spinach or kale and the cooked bacon. Cook until greens are wilted, about 2 minutes. Season with salt, pepper, and red pepper flakes to taste.
- 05
Discard bay leaf. Ladle into bowls and serve warm.
Spice Tips
For deeper warmth, add 1/2 teaspoon smoked paprika with the garlic. For heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A splash of balsamic vinegar stirred in at the end adds sweet acidity.
This one-skillet meal is ready in 20 minutes flat. You can swap the greens for chard, escarole, or even chopped kale. Leftovers reheat beautifully.