Ingredients
- 4 strips bacon. thick cut, sliced into 1/2-inch pieces
- 3 large carrots. peeled and sliced
- 2 celery stalks, trimmed and sliced
- 1 large onion. peeled and diced
- 3 garlic clove cloves, finely chopped
- 1 pork bone 1 1/4 pounds, decline in half or perhaps in thirds ask your butcher to get this done
- 1 bay leaf
- 2 ½ teaspoons salt. plus additional to taste
- ½ mind eco-friendly cabbage. shredded 8 cups
- 3 cups cooked beans rinsed and drained if canned, for example cannellini, navy or pinto
- 1 small bunch kale. ribs removed leaving chopped into bite-size pieces 6 cups
- Pepper. to taste
- Hot sauce or apple cider vinegar treatment. to taste
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Dietary analysis per serving (6 servings)
485 calories 20 grams fat 6 grams saturated fats grams trans fat 8 grams monounsaturated fat 3 grams polyunsaturated fat 40 grams carbohydrates 10 grams soluble fiber 6 grams sugars 36 grams protein 80 milligrams cholesterol 2165 milligrams sodium
Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.
Preparation
- Heat a sizable pot over medium-high temperature. Add some bacon and prepare until crisp, five to seven minutes remove having a slotted spoon to some paper towel-lined plate.
- Add some carrots, celery and onion towards the pot. Stir until softened, about a few minutes. Add some garlic clove and prepare one minute. Stop by the pork bone and bay leaf. Cover with 8 cups water and a pair of teaspoons salt. Provide a boil over high temperature reduce heat to medium-low and simmer for 25 minutes. Stir within the cabbage and simmer half an hour. Add some beans and simmer fifteen minutes. Stir within the kale and simmer until soft, but vibrantly eco-friendly, about fifteen minutes. Season using the remaining 1/2 teaspoon salt (or even more to taste). Add plenty of pepper along with a dash of hot sauce or vinegar. Serve with crumbled bacon on the top.
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