This recipe comes by way of Dinnerly. Yep, you guessed it, I’ve ordered another meal delivery kit! I love these things! Dinnerly is the more humble service, offered by Martha and Marley Spoon. This is my first meal and I must say, it is sooooo tasty. My 10 year old daughter, Fallon, and I gobbled it right up! She was thrilled it lacked the sweet potatoes and gained the white beans, which came from another delivery a few weeks back and I completely agree! Now THIS is healthy and edible. Let’s be sensitive to the fact that I love bacon, now, even though some of you are heart healthy readers and eaters. Only love here! The soup is topped with more crispy bacon, fried rosemary leaves, which are the total bomb, and the leftover rosemary oil. Such a delicious meal with so few ingredients. For the kale haters, Martha says to serve this with a sparkling wine, a light prosecco (I used Lunetta) or a favorite champagne. This should clear up any kale trouble and as Martha says, the acidity, freshness and spritz from the bubbly will cut through the rich bacon goodness with ease……And by George, I do believe it does! Live well, my friends. Dilly Dilly!……..sorry, it is still football season!
1 yellow onion
2 (14 oz.) cans cannellini beans
8 oz. bacon
2 or 3 large leaves of curly kale
3 stems fresh rosemary
Kosher salt
Fresh black pepper
3 T. olive oil
Cut the bacon crosswise into 1/4-inch wide strips. Trim ends from the onion, then halve, peel and finely chop. Pick rosemary leaves from stems, and throw the stems away. Strip kale leaves from stems, discard stems, and tear the leaves into bite sized pieces. I ran my knife threw them afterwards as well to get a smaller bite of healthy stuff. Ha! In a small dutchoven or medium saucepan, cook bacon over medium-high until the fat is rendered and the bacon is crisp, about 7 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towel, leaving the bacon fat in the saucepan.
Add the onions to bacon fat in your dutch oven or saucepan along with 1/2 teaspoon of each salt and pepper. Cook until softened, about 5 minutes. Add kale leaves and cook until wilted, about 3 minutes more, reducing heat if onions start to get too brown.
Add beans and their liquid, 1 1/2 cups water, and half of the cooked bacon. Cook over medium-high, gently crushing some of the beans with a spoon, until kale is very tender, 7-10 minutes. (Just do whatever it takes with the kale to soften it, more time if you need it.) Season to taste with salt and pepper.
Meanwhile, in a a small skillet, heat 3 T. olive oil over medium-high until shimmering. Add the rosemary, fry until crisp, 1 minute. Transfer with slotted spoon to a plate with the bacon. Season with a pinch of salt. Ladle stew into bowls. Garnish with fried rosemary and reserved bacon. Drizzle with some rosemary oil (reserve the remaining for your own use, like dipping bread in!). Enjoy!