Kale with bacon

Ingredients:

• 2 strips of bacon, cut into small pieces
• 1/8 tsp red pepper flakes
• 2 cloves garlic, thinly sliced
• Juice and zest of 1 lemon
• 1 large bunch kale, stems removed and leaves cut into 2cm wide strips.
• 0.5 cup chicken broth

Preparation:

1. Fry the bacon in a deep skillet over medium-high heat until crispy, then transfer to a plate, discarding the fat. Add the red pepper flakes, garlic, and lemon zest and cook until fragrant.
2. Add the cabbage and cook until it begins to wilt. Add the chicken broth and 1/2 cup water, cover, and reduce the heat. Simmer until the greens are tender, 30–40 minutes.
3. Remove the lid, return the bacon to the pan, increase the heat to medium-high, and reduce the liquid by a quarter, 1–2 minutes. Add lemon juice and season with salt and pepper to taste.