Navy Beans and Greens with Bacon and Garlic

Ingredients

• 1/2 pound bacon, diced
• 2 cloves garlic, minced
• 1 large onion, chopped
• 2 (15-ounce) cans navy beans, drained and rinsed
• 1 bunch kale, stemmed and chopped
• 1 cup chicken broth
• Salt and pepper to taste

Directions

1. In a large skillet over medium heat, cook the bacon until crisp. Remove from the skillet and drain on paper towels.
2. Add the garlic and onion to the skillet and cook until softened, about 5 minutes.
3. Add the beans, kale, and chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Stir in the bacon and season with salt and pepper to taste. Simmer for an additional 5 minutes.
5. Serve hot with crusty bread and a side salad.

Interesting Facts

• Navy beans are a type of white bean that is small and oval-shaped.
• Kale is a leafy green that is high in antioxidants and vitamins A, C, and K.
• Bacon is a type of cured pork that is high in fat and sodium.