Ingredients
- 8 ounces thick-cut bacon (about 5 slices), cut crosswise into 1/2-inch pieces
- 2 pounds kale (about 4 small bunches)
- 1 1/2 medium yellow onions, diced
- 4 cloves garlic, minced
- ¼ tsp smoked paprika
- 1 1/2 cups low-sodium chicken broth
- 1 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 10 oz cherry tomato sliced in half
- 1 tbsp tomato paste
Instructions
- Place the bacon in a 5 1/2-quart or larger Dutch oven over medium heat and cook, stirring occasionally, until the bacon is browned and crisped, 12 to 15 minutes. Meanwhile, prep the kale.
- Trim the stem ends of the kale, then cut the kale crosswise into 1-inch-wide pieces (no need to remove tough stems). Wash and dry the kale; set aside.
- When the bacon is ready, use a slotted spoon to transfer it to a paper towel-lined plate; set aside. Add tomato paste and cook for 2 minutes. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and paprika and cook until fragrant, about 1 minute. Add the broth and scrape up any browned bits at the bottom of the pot with a wooden spoon and bring to a boil.
- Increase the heat to medium-high. Add the kale a few handfuls at a time, stirring after each addition so that they start to wilt, until all the kale is added. Stir in cooked bacon. Reduce the heat to medium-low to maintain a gentle simmer, cover, and cook, stirring occasionally. After 15 minutes add cherry tomatoes and cook for about 5 more minutes until kale is tender but not mushy.
- Taste and season with salt, pepper as needed. Serve topped with crispy bacon.