Twelve cups of kale may seem too much, but it cooks down to only about 2 cups.
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
How to Make It
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside. Bring the water to a boil in a large stockpot; add kale. Cook 6 minutes or until tender; drain and set aside. Drain the beans in a colander over a bowl, reserving 1/3 cup liquid.
Heat the drippings in pan over medium-high heat. Add red pepper and garlic, and sauté 3 minutes. Add the crumbled bacon, reserved bean liquid, carrots, sage, and salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until carrots are crisp-tender. Uncover and cook 3 minutes or until liquid almost evaporates. Stir in kale; cook 2 minutes.
Warm the tortillas according to the package directions. Spoon 1 cup kale mixture onto each tortilla; top each serving with 1 tablespoon cheese, and roll up.