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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Southern Biscuits

Recipe courtesy of Alton Brown

Balsamic-Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Brussels Sprouts Gratin

Recipe courtesy of t'afia

Dressing with Brussels Sprouts and Butternut Squash

Recipe courtesy of Ree Drummond

Brussel Sprouts with Pistachios

Recipe courtesy of Trisha Yearwood

Broiled Cauliflower Steaks with Parsley and Lemon

Recipe courtesy of Alex Guarnaschelli

Succotash

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.