We tried this recipe from Family Circle Magazine last night. Everyone really liked it, even my picky 5 year old.
4 slices bacon, cut crosswise into 1/2 inch pieces*
1 small onion, chopped
2 cans (15.5 oz) cannelini beans, drained and rinsed.
1 teaspoon fresh chopped 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
Cook bacon in a Dutch oven** over medium heat for 6 minutes or until crips; remove with a slotted spoon and set aside.
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.
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.
*For the bacon we just had our grocery store butcher wrap up 4 slices of bacon instead of buying a whole big package. It cost only 73 cents.
** I don't have a Dutch oven so I just used a stock pot and it worked out great.