Kale and Brussels Sprouts with Bacon

This recipe can be made with any thinly cut cured meat: bacon, hard salami, pepperoni, prosciutto, whatever.

• 1/4 pound bacon

• 1 bunch kale, thinly sliced or shredded (lacinato or green curly is fine for this recipe)

• 2 pints brussels sprouts, thinly sliced

• 3 garlic cloves, crushed

• 1 leek, minced

• 2/3 cup chopped walnuts (or almonds)

• 2 TBSP butter

• 1/2 cup broth

• 1 TBSP balsamic vinegar

• salt and pepper

Cook the bacon (or other cured meat) in a pot, over low to medium heat, until it is crisp. Remove the bacon from the pot, and keep the drippings. Add the butter, brussels sprouts, kale, and leeks to the pot, and sauté for several minutes. Add the garlic, salt, and pepper, and cook another minute or two. Stir in the broth, and bring to a boil for a couple minutes. Remove from the heat and add in the walnuts and vinegar. Serve with the crispy bacon on top. Enjoy!