Ingredients
1 to 2 tablespoons fresh parsley, finely chopped
1/2 teaspoon crushed red pepper flakes (or more for additional heat)
1 (8 or 9 oz.) jar of artichokes, drained (plus more if desired)
1 to 2 teaspoons extra virgin olive oil (if needed)
2 bunches of kale, stems fully removed and chopped (I used Lacinato Kale)
kosher salt and pepper
kosher salt and pepper
2 to 3 garlic cloves, minced
1 (8 oz.) package cremini mushrooms, sliced
5 to 6 strips of bacon, cut into 2 inch pieces
Step by step
Using your KitchenAid 36″ 5-Burner Gas Cooktop, turn the heat on to medium over one of the small burners. Place the bacon into your KitchenAid Professional Seven-Ply 11″ skillet, and cook the bacon until browned and crispy. Remove the bacon and place on a paper towel lined plate and set aside. Discard most of the bacon fat, reserving about 1 to 2 teaspoons and leaving in the skillet.
Turn the heat to medium high and, using the same skillet with a little of the bacon fat, add in the cremini mushrooms and garlic and sauté until softened, for about 5 to 6 minutes. Season with salt and pepper. Add in the kale and feel free to lightly drizzle in some extra virgin olive oil over the kale if needed. Sauté and mix together until all of the kale is nicely wilted and warmed through.
Add in the drained artichokes, crushed red pepper flakes and mix together gently and allow the artichokes to warm through. Garnish with a little parsley, turn off the heat and crumble the crispy, cooked bacon over the top. Garnish with more fresh parsley if desired and serve immediately.