Makes 4 cups
4 ounces Butter
8 ounces Bacon Ends, rough chopped
1 Onion, sliced
3 bell peppers, diced
2 cloves of Garlic, smashed
1 tbsp Campfire Salt
2 pounds kale washed, rinsed, roughly chopped
1 pint chicken broth
1 tbsp Apple cider vinegar
In a large pot over medium heat, add butter, bacon, onion, bell peppers, garlic, and Campfire Salt. Sauté 2-3 minutes, or until fragrant and the bacon starts to render.
Add greens in handfuls and season with salt. Add broth, and vinegar. Bring to a boil and then reduce to a simmer for 20 minutes.
Taste broth for seasoning and adjust, as needed. Turn off the heat and cover, let the greens sit for 20 minutes. Enjoy!