Braised Kale with Bacon & Tomato

Ingredients

• 8 ounces thick-cut bacon (about 5 slices), cut crosswise into 1/2-inch pieces
• 2 pounds kale (about 4 small bunches)
• 1 1/2 medium yellow onions, diced
• 4 cloves garlic, minced
• ¼ tsp smoked paprika
• 1 1/2 cups low-sodium chicken broth
• 1 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper
• 10 oz cherry tomato sliced in half
• 1 tbsp tomato paste

Instructions

1. Place the bacon in a 5 1/2-quart or larger Dutch oven over medium heat and cook, stirring occasionally, until the bacon is browned and crisped, 12 to 15 minutes. Meanwhile, prep the kale.
2. Trim the stem ends of the kale, then cut the kale crosswise into 1-inch-wide pieces (no need to remove tough stems). Wash and dry the kale; set aside.
3. When the bacon is ready, use a slotted spoon to transfer it to a paper towel-lined plate; set aside. Add tomato paste and cook for 2 minutes. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and paprika and cook until fragrant, about 1 minute. Add the broth and scrape up any browned bits at the bottom of the pot with a wooden spoon and bring to a boil.
4. Increase the heat to medium-high. Add the kale a few handfuls at a time, stirring after each addition so that they start to wilt, until all the kale is added. Stir in cooked bacon. Reduce the heat to medium-low to maintain a gentle simmer, cover, and cook, stirring occasionally. After 15 minutes add cherry tomatoes and cook for about 5 more minutes until kale is tender but not mushy.
5. Taste and season with salt, pepper as needed. Serve topped with crispy bacon.