Everyone who has eaten this loves it! I had some kale I needed to cook, and wanted to make Cassie's recipe, but I had no sausage on hand. I decided to try it with some hickory smoked bacon I had and add some chicken to it. It turned out so good I thought I would share my version! I hope you like it as much as we did! I'll take some photos next time I make it.
1In a Dutch oven or stock pot add the olive oil and sauté the diced onions until they are soft, about 3 minutes, over medium to medium-high heat.
2Add sliced garlic and sauté another minute or so, stirring with wooden spoon.
3Remove onion and garlic and set aside in a small bowl.
4In the same pan on medium to medium-high, sauté chicken cubes and bacon, stirring often. When chicken is about done, turn up the heat, and stirring constantly, evaporate the moisture and let the bottom of the pan turn a rich brown color, and then...
5Immediately pour in the broth, remove and discard the bacon, and scrape and stir the bottom of the pan to incorporate the brown bits into the broth.
6Add the carrots, bring to a boil for a couple of minutes, and then add the kale and salt and pepper to taste, then cover for 3 minutes to help the kale wilt.
7Leave on higher heat until kale is nearly wilted, pushing down into the broth with a wooden spoon, and giving it a stir.
8Add a little water, or more broth, if necessary just to half way cover the vegetables. Stir in the drained and rinsed white beans, lower the heat, cover and simmer for 20 to 30 minutes to let the flavors meld. (If you can wait that long!) Enjoy!
9Note: I discarded the bacon because it doesn't get crisp and left it whole because it's easier to remove from the pot. I let the pan bottom get nice and brown, stirring the chicken constantly once the pan dried, and before adding the broth to stop the browning. Hint: To easily remove kale from thick stems, grab bottom of stem with one hand and pull along the length with your other hand!