White Bean Stew & Greens

White Bean Stew & Greens
from Family Circle magazine, Oct.1.08

We had never eaten kale before making this, but we will be having it more often now!

Makes: 4 servings Cook: 17 minutes Prep: 10 minutes

Ingredients
4 slices bacon, cut crosswise into 1/2-inch pieces
1 small onion, chopped
2 cans (15.5 ounces each) cannellini beans, drained and rinsed
1 teaspoon chopped fresh rosemary
1 cup low-sodium chicken broth
1 bunch kale, rinsed, trimmed and cut into 1-inch pieces (about 7 cups)
1/8 teaspoon each salt and black pepper

Directions
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.