Bacon Braised Kale

1. Peel and crush garlic. Chop the bacon into small pieces and place in a cold skillet. Heat over medium high heat, stirring occasionally, until bacon is crispy.

2. If bacon releases a lot of fat, leave 2-3 tablespoons in the pan (per 4 servings) and save the rest in the refrigerator for another use.

3. Add kale and half of the broth. Stir and cook until broth evaporates. Add remaining broth and cook, stirring occasionally until broth evaporates.

4. Continue until kale is completely cooked (3-5 minutes).

5. Add crushed garlic and lemon juice. Stir and cook 1 more minute.