Recipe courtesy of Nancy Fuller
Save Recipe Print
Total:
35 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy
Total:
35 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a large Dutch oven or heavy pot set over medium heat, cook the bacon, stirring occasionally until crisp, about 5 minutes. Use a slotted spoon to scoop out the bacon and transfer to a paper-towel-lined plate. Reserve the bacon fat in the pot and continue to heat over medium heat. Add the lima beans, corn, broth, onions and garlic, and bring to a simmer. Cook until the vegetables are heated through, about 15 minutes. Stir in the kale and cook until the kale begins to wilt, 3 to 5 minutes, and then add the butter, reserved bacon and some salt and pepper to serve.

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