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Ingredients

• 3 bacon slices
• 12 cups water
• 12 cups chopped kale (about 1 1/4 pounds)
• 1 (19-ounce) can cannellini beans or other white beans
• 1 teaspoon crushed red pepper
• 1 garlic clove, minced
• 1 cup diced carrots
• 1 teaspoon dried rubbed sage
• 1/4 teaspoon salt
• 4 (8-inch) fat-free flour tortillas
• 1/4 cup (1 ounce) finely grated fresh Romano cheese

Description

Twelve Cups Of Kale May Seem Too Much, But It Cooks Down To Only About 2 Cups.

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