This is NOT a restaurant recipe. But, if you ever ask yourself: what do restaurant people make for themselves…at home? This is a Lindsay + Alec frequent favorite. It ain’t fussy. It ain’t that exciting. Generally speaking, the ingredients are what you might call humble. BUT…it’s a great back-of-the-fridge-clear-out recipe. And it’s delicious, addictive, and pretty healthy to boot.

Step One: Throw all the ingredients into a mixing bowl.

Let’s talk about those humble foodstuffs.

Kale (or any hearty green) should serve as your base. Don’t use spinach, romaine, or spring greens; everything ends up wilted and slimy. You need something with strength! But, make sure you cut away the toothsome middle stems.

Almost any other veg in your fridge (besides tomatoes, cucumbers or other veg that’s too soft or watery) will work. Something you have way too much of? Great. Even older produce that’s lost it’s crudité crispness is fine. Celery, broccoli, cabbage, bell peppers, chili peppers, carrots. Peas and beets? Divisive, so read the room.

Flavor is paramount. Definitely add onion and garlic. And salt and pepper. And lemon and Tabasco. Measurements in the recipe are a guide. More veg needs more flavor. Finally, I go to the spice cabinet and nab red pepper flakes, oregano and thyme. But, these spices are not a must if not already on hand.

The good/bad stuff is where it gets a little less healthy. But, we’re starting with a giant bowl of vegetables! With gusto, add butter, oil, and already-cooked torn bacon bits.

Step Two: Cook it.

Using tongs or a gloved hand thoroughly mix and massage this beast of a bowl. Throw it into a sauce pan and heat on high until the kale is ever-so-slightly wilted. Stir throughout.

Add the starch at the end so it doesn’t cook down to mush. I love adding pinto or cannellini beans to soak up the butter and the smokiness of the bacon. It adds a perfect little burst of flavor with every bite. In lieu of beans, you can add cooked rice or even torn pieces of crusty bread.

Texturize the finished plates (you can plate right from the sauce pan) with a couple spoonfuls of panko bread crumbs…or, croutons, crumbled salt + vinegar potato chips, etc.

And why not take it right over-the-top with an over easy egg?

That’s it! Easy, cheap and so, so good.

1 large head of kale

1 bell pepper

1 onion

4 cloves of garlic

1/2 cup of lemon juice

1/2 cup of E.V.O.O.

1/4 cup of Tabasco sauce

1/2 stick of butter

1 tablespoon (each) of salt, pepper, red pepper flake + dried oregano

16 oz can of beans (your choice)