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In a large stock pot sauté bacon, crumble and set aside.
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Use remaining bacon grease to sauté shallot, garlic and carrots until soft.
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Add kale.
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Pour in enough chicken stock to cover the veggies and simmer for about 10 min.
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Add cauliflower parsnip mash to give it a creamy texture.
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Add ham.
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Season with salt and pepper and voila! Dinner!