Ingredients

• 5 slices applewood smoked bacon, cut into 1-by-1/4-inch pieces
• 6 cups frozen or fresh lima beans
• 4 cups frozen or fresh corn kernels
• 2 cups chicken broth
• 2 cups frozen cipollini onions
• 3 cloves garlic, smashed and chopped
• 3 cups finely shredded kale or collard greens
• 4 tablespoons unsalted butter
• Kosher salt and freshly ground black pepper

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Instructions

1. Watch how to make this recipe.
2. In a large Dutch oven or heavy pot set over medium heat, cook the bacon, stirring occasionally until crisp, about 5 minutes. Use a slotted spoon to scoop out the bacon and transfer to a paper-towel-lined plate. Reserve the bacon fat in the pot and continue to heat over medium heat. Add the lima beans, corn, broth, onions and garlic, and bring to a simmer. Cook until the vegetables are heated through, about 15 minutes. Stir in the kale and cook until the kale begins to wilt, 3 to 5 minutes, and then add the butter, reserved bacon and some salt and pepper to serve.