BACON AND KALE RIS-OAT-TO
Makes 4 to 6 servings
2 tablespoons olive oil, divided
6 slices thick-cut bacon, chopped
4 cloves garlic, finely chopped and divided
2 cups chopped stemmed lacinato kale
2 cups chopped stemmed fresh collard greens
½ cup dry white wine, divided
½ cup finely chopped leek (white and light green parts only)
¼ cup finely chopped carrot
1 cup oat groats
2 cups chicken broth
¾ teaspoon kosher salt
¼ cup freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
⅛ teaspoon crushed red pepper
Lemon wedges, to serve
Garnish: freshly grated Parmesan cheese, crushed red pepper
In a large saucepan, heat 1 tablespoon oil over medium heat. Add bacon, and cook, stirring occasionally, until crisp, 7 to 10 minutes.
