Ingredients

• 4 bacon slices, chopped
• 6 medium garlic cloves, thinly sliced
• 2 small Terhune Orchards apples, quartered, cored, and thinly sliced
• ½ teaspoon crushed red pepper
• 1 ¼ cups chicken broth
• ¾ teaspoon kosher salt, divided
• ¼ teaspoon freshly ground black pepper, divided
• 1 lb. Tuscano kale, stemmed and leaves halved crosswise
• Olive oil, for drizzling

Directions

1. Heat a heavy 12-inch high-sided skillet or Dutch oven over medium high until hot, about 2 minutes. Add bacon; cook, stirring often, until bacon is crisp and fat has rendered, 3 to 4 minutes. Tilt skillet to send fat to one side, and scoop bacon onto a paper-towel-lined plate.
2. Reduce heat to medium low. Add garlic to the bacon fat; cook, stirring constantly, until just golden, about 1 minute. Add apples and crushed red pepper, and increase heat to medium. Cook, stirring often, adding ½ cup of the chicken broth as you stir, until apples soften, 4 to 5 minutes.
3. Sprinkle with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Add half of the kale; cook, stirring often and drizzling in ½ cup of the broth, until kale wilts and turns bright green, about 3 minutes. Add remaining kale and broth, as needed, until all the kale is tender, 4 to 5 minutes. Sprinkle with remaining ½ teaspoon salt and ⅛ teaspoon pepper. Transfer to a serving bowl; top with bacon, and drizzle with olive oil.