The coconut milk in the recipe is what gives this healthy side that Carribean flavor. Traditionally made with spinach or okra, feel free to sub either if that’s what you have on hand.
1 Vidalia onion, diced
8 cups chopped kale
1 cup broth (chicken, vegetable or beef)
1/2 teaspoon kosher or sea salt (1/4 teaspoon table salt)
freshly ground black pepper
1. In a large saute pan over medium heat, cook the bacon until just begins to crisp. Add the onions and cook for 3 to 4 minutes.
2. Add the kale and saute until wilted, tossing with the onion and bacon, about 5 minutes.
3. Pour in the coconut milk and broth and continue to cook for an additional 5 minutes. Season with salt and pepper to taste.