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“melissa clark nytimes”
READY IN:
2hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a large pot over medium­high heat. Add the bacon and cook.
  2. until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper.
  3. towel­lined plate.
  4. 1.
  5. Add the carrots, celery and onion to the pot. Stir until softened,.
  6. about 5 minutes. Add the garlic and cook 1 minute. Drop in the.
  7. ham bone and bay leaf. Cover with 8 cups water and 2 teaspoons.
  8. salt. Bring to a boil over high heat; reduce heat to medium­low and.
  9. simmer for 20 minutes. Stir in the cabbage and simmer 30.
  10. minutes. Add the beans and simmer 15 minutes. Stir in the kale.
  11. and simmer until soft, but vibrantly green, about 15 minutes.
  12. Season with the remaining 1/2 teaspoon salt (or more to taste).
  13. Add lots of pepper and a dash of hot sauce or vinegar. Serve with.
  14. crumbled bacon on top.

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