The original recipe called for Bacos.. bleh

September 6, 2020 By Shannon Hayes Off


  • 1 medium leek sliced white part only
  • 1 tablespoon olive oil
  • 3 cups kale rinsed and torn
  • 1/2 cup chicken stock homemade or low sodium
  • 1/2 cup sour cream
  • 1 teaspoon dijon mustard
  • 1 slice bacon cooked and crumbled
  • garlic salt and pepper to taste


  1. Heat olive oil in large saucepan or iron skillet, and then sauté leek over medium heat until tender (3-4 minutes).
  2. Add chicken stock and kale, briefly turn to high until stock boils. Cover immediately.
  3. Reduce heat and simmer until kale is wilted and tender (4-5 minutes).
  4. Drain and discard excess liquid.
  5. Stir in sour cream, dijon mustard and bacon. Cook until heated through (2-3 minutes). Season to taste with garlic salt and pepper.