Continuing, like I usually do with a new cookbook.  This recipe is from new WW cookbook.  This is more of a vegetarian meal except the bacon.  In Jim’s opinion the bacon saved the meal.   I thought it was excellent.  Only 6 WW points and filling.   

Ingredients:

2 slices of bacon

3 garlic cloves, minced

1/2 t red pepper flakes

1 onion, diced

1# kale, though stems removed, leaves chopped

1 C reduced-sodium chicken broth  (I used my new unsalted Duck vegetable broth.)

1 (15 oz.) can cannelloni beans, rinsed and drained

1 T balsamic vinegar

1 t kosher salt

1 t raw (turbinado) sugar

Directions:

1. Cook bacon in large skillet over medium-high heat until crisp.  Transfer to a paper plate to drain.  
2. Add garlic and red pepper flakes to skillet and cook stirring constantly, until fragrant, 30 seconds.  Add onion and cook, stirring occasionally, until softened, about 30 seconds.  Add onion and cook stirring occasionally, until softened, about 3 minutes.  Add kale and cook, stirring occasionally, until wilted, about 4 minutes.  
3. Add broth and bring to boil.    Reduce heat to low and simmer, covered , until kale is tender, about 5 minutes.  Stir in beans and simmer uncovered, until liquid is almost evaporated, about 3 minutes.  Stir in vinegar, salt, and sugar. 
4. Divide evenly among 4 shallow bowls. 
   Crumble bacon evenly over each serving.  

This is probably the best cookbook WW has written in years.