High in nutritional value, kale adds an earthy flavor to this bean, bacon, and vegetable stew recipe that takes less than 30 minutes to prepare.
1. Cook bacon in a Dutch oven over medium heat for 6 minutes or until crisp; remove with a slotted spoon and set aside.
2. Add onion to pot and cook for 5 minutes or until softened. Stir in beans and rosemary and cook 1 minute. Add broth to pot; bring to simmer.
3. Stir kale into beans in pot and cover; cook 5 minutes. Remove cover and stir kale until wilted. Stir in reserved bacon, salt and pepper. Serve immediately.