Bacon & White Bean Skillet with Wilted Greens
Ingredients
- 6 slicesbacon
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 cans (15 oz each)canned cannellini beans (drained and rinsed)
- 1 cupchicken broth
- 6 cupsfresh spinach or kale (lightly packed)
- ½ teaspoondried thyme
- 1 pinchsalt and black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Cut bacon into 1-inch pieces and cook in a large skillet over medium heat until crispy, 6–8 minutes. Transfer to a paper towel; pour off all but 2 tablespoons bacon fat from the pan.
- 02
Add diced onion to the skillet and cook over medium heat for 4–5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- 03
Stir in drained beans, chicken broth, thyme, salt, and pepper. Simmer for 5 minutes.
- 04
Add spinach or kale in two batches, stirring until wilted, about 3–4 minutes total.
- 05
Return bacon to the skillet, stir through, and taste. Add more salt and pepper if needed. Serve warm in bowls.
Spice Tips
For warmth, add a pinch of red pepper flakes or cayenne when you add the garlic. A splash of apple cider vinegar or a squeeze of fresh lemon juice at the end brightens the earthiness of the beans and greens.