This quick, savory kale and white bean stew gets a hit of flavor from bacon, garlic, and sun-dried tomatoes. It’s great on its own or served over rice or polenta. To make this a vegetarian dish, leave out the bacon and sauté garlic, herbs, and kale in two tablespoons of high-quality olive oil.
6 slices thick sliced bacon, diced
1 teaspoon dried thyme
3 cloves garlic, minced
5 cups thinly sliced kale leaves (tough stems removed)