Arroz con Pollo

A one-pot Mexican-style chicken and rice with tomatoes, peppers, and cumin. The rice cooks in the chicken juices and becomes deeply flavourful. Comfort food at its best.

Servings: 2 | Prep: 15 min | Cook: 35 min | Calories: 580 per serving

Ingredients

Chicken & Rice

• 4 chicken thighs (bone-in, skin-on — about 500g)
• 1.5 dl jasmine rice
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (400g) tinned tomatoes
• 2.5 dl chicken stock
• 1½ tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes (or to taste)
• 1 tbsp olive oil
• Salt and pepper

To Finish

• Fresh cilantro, chopped
• 1 lime, cut in wedges
• Sour cream or crème fraîche (optional)

Instructions

1. Brown the chicken: Season thighs generously with salt, pepper, cumin, and smoked paprika. Heat olive oil in a deep oven-proof skillet or wide pot over medium-high heat. Sear chicken skin-side down for 5–6 minutes until golden. Flip and sear 2 minutes more. Remove and set aside.

Asturian Fabada

A traditional Spanish white bean stew from Asturias, rich with compango (chorizo, morcilla, and pork), slow-simmered to creamy perfection.

Servings: 2 | Prep: 10 min (plus overnight soak) | Cook: 150 min | Calories: 650 per serving

Ingredients

Stew

• 250g dried white beans (cannellini, butter beans, or fabes asturianas if you can find them)
• 300g compango (chorizo, morcilla/blood sausage, pork shoulder - typically comes as a set)
• 1 medium onion, peeled and halved
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tsp smoked paprika (pimentón)
• 1.2 liters water or light chicken stock
• 2 tbsp olive oil
• Salt and pepper to taste
• Pinch of saffron threads (optional, traditional)

To Serve

• Crusty bread
• Extra virgin olive oil for drizzling
• Flat-leaf parsley, chopped

Instructions

1. Soak beans: The night before (or at least 8 hours ahead), rinse the dried beans and place in a large bowl. Cover with plenty of cold water (at least 5cm above the beans). Leave at room temperature to soak overnight. Drain before using.

Bacon Potato Hash

Crispy cubed potatoes with bacon, topped with fried eggs—breakfast for dinner done right.

Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 450 per serving

Ingredients

Hash

• 400g potatoes, cut into 1.5cm cubes
• 150g bacon strips, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt and pepper to taste
• 1/2 tsp chili flakes (optional)

Eggs

• 4 eggs
• 1 tbsp butter

Garnish

• Fresh parsley, chopped
• Hot sauce (optional)

Instructions

1. Parboil potatoes: Add potato cubes to a pot of salted water. Bring to boil and cook 5-6 minutes until just starting to soften. Drain well and let steam dry.

Brazilian Black Bean Feijoada

A simplified version of Brazil’s national dish - a rich, smoky black bean stew with pork and sausage, served with rice, greens, and orange slices.

Servings: 2 | Prep: 15 min | Cook: 60 min | Calories: 520 per serving

Ingredients

Black Bean Stew

• 1 can (400g) black beans, drained and rinsed
• 300 kålpølser or other smoked sausage, sliced
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Zest of ½ orange
• 400ml chicken or vegetable stock
• Salt and pepper to taste

To Serve

• 2 dl white rice (cooked)
• 200g kale or collard greens, stems removed and chopped
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 orange, cut into wedges
• Chili flakes (optional)

Instructions

1. Cook sausage: In the same pot, add chorizo slices and cook 2-3 minutes until slightly crispy. Remove and set aside with pork.

Brazilian-Style Chicken Hearts

Tender, savory chicken hearts sautéed with garlic, onions, and peppers - a Brazilian street food classic. Surprisingly mild and incredibly flavorful.

Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 380 per serving

Ingredients

Chicken Hearts

• 400g chicken hearts, cleaned and trimmed
• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, sliced
• 1 red bell pepper, cut into strips
• 4 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cumin
• Chili flakes to taste
• Salt and pepper
• Fresh parsley, chopped

To Serve

• 2 dl white rice (jasmine or basmati), cooked
• Lemon wedges
• Hot sauce (optional)

Instructions

1. Prep the hearts: Rinse chicken hearts and trim any visible fat or tubes. Pat completely dry with paper towels. Season with salt and pepper.

Chickpea Celery Soup

A warming, creamy soup with tender chickpeas and celery, finished with lemon and tahini for brightness.

Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 320 per serving

Ingredients

Soup Base

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 stalks celery, sliced (works great with limp celery)
• 3 cloves garlic, minced
• 1 tsp cumin
• 400g cooked chickpeas (or 1 can, drained)
• 100g red lentils
• 700ml water or vegetable stock
• Salt and pepper to taste

Finish

• 1 tbsp tahini
• Juice of 1/2 lemon
• Fresh parsley, chopped

Instructions

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and celery, cook 5-6 minutes until softened.

Chilaquiles Rojos with Eggs

Crispy tortilla chips simmered in a smoky tomato-chili salsa and topped with fried eggs, sour cream, and all the fixings. A quick, punchy dinner that feels like a treat.

Servings: 2 | Prep: 10 min | Cook: 15 min | Calories: 490 per serving

Ingredients

Salsa Roja

• 1 can (400g) tinned tomatoes
• 1 small onion, roughly chopped
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes (or more to taste)
• 1 tbsp olive oil
• Salt and pepper

Chilaquiles

• 150g tortilla chips (plain, salted)
• 4 eggs
• 1 tbsp grapeseed oil or olive oil (for frying eggs)

Toppings

• 3 tbsp sour cream or crème fraîche
• 2 spring onions, sliced
• Pickled jalapeños
• Fresh cilantro
• 1 lime, cut in wedges
• Cholula hot sauce

On the Side

• Refried beans or warmed canned black beans

Instructions

1. Make the salsa: Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic, cumin, smoked paprika, and chili flakes — cook 30 seconds. Add tinned tomatoes, season with salt and pepper, and simmer 8–10 minutes until thickened. Blend with an immersion blender until mostly smooth (some texture is fine).

Creamy Hokkaido Bacon Stew

A Japanese-inspired comfort stew with crispy bacon, tender potatoes, and kale in a creamy miso-butter broth. Warming, rich, and deeply satisfying.

Servings: 2 | Prep: 15 min | Cook: 35 min | Calories: 520 per serving

Ingredients

Stew

• 150g sliced bacon, cut into 2cm pieces
• 400g potatoes (Yukon gold or similar), peeled and cut into 2cm cubes
• 1 medium onion, sliced
• 2 carrots, peeled and cut into rounds
• 150g kale, stems removed, roughly chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 400ml chicken stock
• 200ml milk (or heavy cream for extra richness)
• 2 tbsp miso paste (white or red)
• 2 tbsp butter
• 1 tbsp soy sauce
• 1 tsp sugar
• Salt and pepper to taste
• 100g frozen corn or peas (optional)

To Serve

• Green onions, sliced
• Sesame seeds (optional)
• Steamed rice or crusty bread

Instructions

1. Cook the bacon: In a large pot or Dutch oven, cook bacon over medium heat until crispy, about 6-7 minutes. Remove bacon with a slotted spoon and set aside, leaving about 1 tbsp of bacon fat in the pot (drain excess if needed).

Rich, creamy pasta with earthy mushrooms and hearty winter kale. This vegetarian dish is warming, satisfying, and comes together in under 30 minutes.

Ingredients

For the Pasta

• 250g pasta (penne, rigatoni, or orecchiette work well)
• 300g mixed mushrooms (chestnut, oyster, or shiitake), sliced
• 150g kale, tough stems removed, roughly chopped
• 3 cloves garlic, minced
• 1 shallot or small onion, finely chopped
• 200ml crème fraîche or heavy cream
• 50g grated Parmesan, plus more for serving
• 2 tbsp olive oil
• 2 tbsp butter
• 100ml pasta cooking water
• Fresh thyme (2-3 sprigs) or 1/2 tsp dried
• Salt and pepper
• Chili flakes (optional)

To Serve

• Extra Parmesan
• Fresh parsley
• Crusty bread

Instructions

1. Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

Crispy Lemon Chicken with Roasted Carrots

Golden, crispy-skinned chicken thighs with bright lemon and tender roasted carrots.

Servings: 2 | Prep: 15 min | Cook: 35 min | Calories: 480 per serving

Ingredients

Chicken

• 4 chicken thighs, bone-in, skin-on (~600g)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 lemon, half sliced, half for juice
• 4 cloves garlic, smashed

Roasted Carrots

• 4 medium carrots, cut into chunks
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper

Garnish

• Fresh parsley, chopped

Instructions

1. Preheat oven: Heat oven to 220°C (425°F).

Juicy pork chops with a sweet-savory honey glaze, served alongside caramelized roasted parsnips and apples. A cozy winter dinner that celebrates Danish seasonal produce.

Ingredients

For the Roasted Vegetables

• 400g parsnips, peeled and cut into batons
• 2 medium apples, cored and cut into wedges
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• Salt and pepper

For the Pork

• 2 pork chops (~200g each), bone-in or boneless
• Salt and pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar or white wine vinegar
• 2 cloves garlic, minced
• Fresh thyme

To Serve

• Fresh parsley
• Sautéed kale or green salad

Instructions

1. Roast the vegetables: Preheat oven to 200°C. Toss parsnips with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 15 minutes. Add apple wedges, drizzle with honey, and toss. Roast another 15 minutes until everything is caramelized and tender.

Kålpølser with Creamy Cabbage and Potatoes

Traditional Danish comfort food - kålpølser (cabbage sausages) served with creamy braised cabbage and boiled potatoes. Simple, warming, and nostalgic.

Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 520 per serving

Ingredients

Potatoes

• 400g potatoes, peeled and quartered
• Salt
• 1 tbsp butter
• Fresh parsley, chopped

Creamy Cabbage

• 1/4 white cabbage (about 300g), shredded
• 2 tbsp butter
• 1 onion, sliced
• 150ml milk or cream
• 1 tsp sugar
• Salt and pepper
• Pinch of nutmeg (optional)

Sausages

• 4-6 kålpølser
• 1 tbsp butter

To Serve

• Dijon mustard
• Yellow mustard
• Pickled beetroot (optional)

Instructions

1. Boil potatoes: Place potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until tender. Drain, return to pot with butter, and keep warm.

A simple one-pan Danish dinner with medisterpølse sausages, roasted potatoes, and caramelized Brussels sprouts. Everything roasts together for minimal cleanup and maximum flavor.

Ingredients

Sheet Pan

• 4 medisterpølse sausages (or other fresh pork sausages)
• 400g potatoes, cut into 2cm chunks
• 300g Brussels sprouts, trimmed and halved
• 1 medium onion, cut into wedges
• 3 cloves garlic, smashed (skins on)
• 3 tbsp olive oil
• 1 tsp caraway seeds or whole grain mustard
• Salt and pepper
• Fresh thyme (optional)

To Serve

• Dijon mustard
• Ketchup
• Pickled cornichons
• Fresh parsley, chopped
• Crusty rye bread (optional)

Instructions

1. Preheat oven: Preheat to 220°C (425°F).

Mexican Black Bean & Rice Bowl

Smoky seasoned black beans over fluffy rice, loaded with charred corn, pickled jalapeños, avocado, and lime. A satisfying bowl that’s mostly pantry-powered.

Servings: 2 | Prep: 15 min | Cook: 30 min | Calories: 520 per serving

Ingredients

Rice

• 1.5 dl jasmine rice
• 3 dl water
• Pinch of salt

Black Beans

• 150g dried black beans (soaked overnight)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp smoked paprika
• ¼ tsp chili flakes
• 1 tbsp tomato paste
• 300ml water or vegetable stock
• 1 tbsp olive oil
• Salt and pepper to taste

Toppings

• 100g frozen corn
• 1 avocado, sliced
• 2 tbsp pickled jalapeños
• 2 spring onions, sliced
• 1 lime, cut in wedges
• Fresh cilantro
• Sour cream or crème fraîche
• Cholula or hot sauce

Instructions

1. Cook the rice: Rinse rice until water runs clear. Combine with water and salt in a pot. Bring to boil, reduce to low, cover and cook 12–14 minutes. Rest 5 minutes off heat, then fluff with a fork.

Rich, creamy mushroom stroganoff with deeply caramelized mushrooms in a paprika-spiked sour cream sauce. Comforting, elegant, and ready in 30 minutes.

Ingredients

Stroganoff

• 400g mixed mushrooms (chestnut, cremini, or button), thickly sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp flour (all-purpose)
• 150ml vegetable broth
• 2 tsp paprika (sweet or smoked)
• 1 tsp Dijon mustard
• 150ml Greek yoghurt or sour cream (or mix of both)
• 2 tbsp fresh parsley, chopped
• Salt and pepper

To Serve

• 200g egg noodles or fettuccine
• Extra parsley for garnish
• Crusty bread (optional)

Instructions

1. Cook the pasta: Bring a pot of salted water to boil. Cook noodles according to package directions. Drain and toss with a little butter.

Patatas Bravas with Chorizo & Fried Eggs

Crispy oven-roasted potato cubes smothered in smoky-spicy bravas sauce, topped with sizzled chorizo and a fried egg. Tapas night at home.

Servings: 3 | Prep: 15 min | Cook: 35 min | Calories: 550 per serving

Ingredients

Potatoes

• 750g potatoes, peeled and cut into 2-3cm cubes
• 3 tbsp olive oil
• ½ tsp salt
• ½ tsp smoked paprika

Bravas Sauce

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (400g) tinned tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• ½ tsp cumin
• ¼ tsp chili flakes (adjust to taste)
• ½ tsp sugar
• Salt to taste

Toppings

• 200g chorizo, sliced into half-moons
• 3 eggs
• 1 tbsp olive oil (for frying)
• Fresh flat-leaf parsley, chopped

Instructions

1. Roast the potatoes: Preheat oven to 220°C. Toss potato cubes with olive oil, salt, and smoked paprika. Spread on a baking tray in a single layer. Roast for 30-35 minutes, flipping halfway, until golden and crispy.

Saag Paneer with Feta

Classic Indian spinach curry made easy with feta cheese instead of paneer. Rich, creamy, aromatic, and finished with a traditional chhonk (spiced butter tempering).

Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 450 per serving

Ingredients

Saag (Spinach Curry)

• 25g butter or ghee
• 1 small onion, finely chopped
• 1 tbsp coriander seeds, whole
• 1/8 tsp ground cardamom
• 1 clove garlic, grated
• 2 cm fresh ginger, grated
• 1/2 tsp chili flakes (hot)
• 250g frozen spinach, whole leaf, thawed
• 1 tsp concentrated vegetable stock (or bouillon)
• Juice of 1/2 lemon
• 150g feta cheese, cut into cubes
• Salt to taste

Chhonk (Tempering)

• 20g butter or ghee
• 1/2 tsp cumin seeds, whole
• Pinch asafoetida (optional but traditional)
• Extra chili flakes (optional)

To Serve

• Jasmine rice or basmati (150g dry rice for 2 people)

Instructions

1. Start aromatics: Melt butter in a pot over medium heat. Add finely chopped onion and fry until translucent, about 5 minutes. Meanwhile, crush coriander seeds semi-finely using a mortar and pestle or spice grinder.

Simple Everyday Ramen

A satisfying, simple ramen (noodle soup) you can throw together when you think there’s nothing in the fridge. Vegetable stock, noodles, an egg, soy sauce, vinegar, and sesame oil from the pantry is all you need.

Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 380 per serving

Ingredients

Broth

• 4 dried shiitake mushrooms (or other dried mushrooms) + 200ml water (optional but recommended)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 750ml vegetable stock
• 2-3 tbsp soy sauce
• 1-2 tsp toasted sesame oil
• 1/2-1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp miso paste (optional, but highly recommended - makes it taste like restaurant ramen!)

Noodles & Toppings

• 2 portions soba noodles or ramen noodles
• 2 eggs (or use fried tofu for vegan)
• Green beans or vegetables of choice (edamame, bok choy, snap peas work great)
• 2 spring onions, sliced thin
• Sesame seeds
• Chili flakes or togarashi

Instructions

1. Soak mushrooms: Pour 200ml boiling water over dried mushrooms and let stand while you prep (optional but adds great depth).

Spanish Chickpea & Kale Stew

A potaje de garbanzos-inspired stew — chickpeas slow-simmered with kale, carrots, smoked paprika, and garlic. Deeply savory, warming, and satisfying.

Servings: 2 | Prep: 15 min (plus overnight soak) | Cook: 50 min | Calories: 480 per serving

Ingredients

Stew

• 175g dried chickpeas, soaked overnight and drained
• 1½ tbsp olive oil
• 1 medium onion, diced
• 1-2 carrots, peeled and diced
• 3 cloves garlic, sliced
• 70g chorizo, diced small
• 1 can (400g) tinned tomatoes
• ¾ tbsp tomato paste
• 1½ tsp smoked paprika
• ¾ tsp cumin
• 1-2 bay leaves
• 550ml water or chicken stock
• 1 bunch kale, stems removed, roughly chopped
• Salt and pepper to taste

To Serve

• Extra virgin olive oil for drizzling
• Fresh flat-leaf parsley, chopped
• Crusty bread

Instructions

1. Cook the base: Heat olive oil in a large heavy pot over medium heat. Add onion and carrots, cook for 5-6 minutes until softened. Add chorizo and cook another 3 minutes until the fat renders.

Spicy Black Bean Soup

A hearty, flavorful black bean soup with Cuban spices. Simple to make with canned beans but tastes like it simmered all day.

Servings: 2 | Prep: 10 min | Cook: 45 min | Calories: 220 per serving

Ingredients

Soup Base

• 2 tsp olive oil
• 1 small yellow onion, chopped
• 1 rib celery, finely chopped
• 1 small carrot, peeled and sliced into thin rounds
• 2 cloves garlic, minced
• 1½ tsp ground cumin
• Pinch red pepper flakes (or 1/8 tsp if you like heat)
• 1 can (400-425g) black beans, rinsed and drained
• 350ml vegetable broth (low-sodium)
• 1 tbsp fresh cilantro, chopped (optional)
• ½-1 tsp sherry vinegar or 2 tsp fresh lime juice
• Salt and pepper to taste

Optional Garnishes

• Diced avocado
• Extra cilantro
• Thinly sliced radishes
• Tortilla chips
• Greek yoghurt or sour cream

Instructions

1. Sauté aromatics: Heat olive oil in a medium pot over medium heat. Add onion, celery, carrot, and a light sprinkle of salt. Cook, stirring occasionally, until vegetables are soft, 10-15 minutes.

Tikka Masala with Lentils

From the ever lovely Vegetarisk Hverdag: Tikka Masala med Linser

A vegetarian tikka masala with red lentils in a rich, creamy, mildly spiced tomato sauce. Child-friendly and deeply satisfying. Served with cooling raita and jasmine rice.

Servings: 2 | Prep: 15 min | Cook: 35 min | Calories: 520 per serving

Ingredients

Tikka Masala

• 1 small onion, roughly chopped
• 2 cloves garlic
• 2 cm fresh ginger
• 1/2 tsp chili flakes (or use paprika for milder)
• 1 tbsp butter or oil
• 1½ tsp garam masala
• 1/2 tsp turmeric
• 1 tbsp tomato paste
• 200ml passata (crushed tomatoes)
• 1 dl water
• 1 dl crème fraîche or coconut milk (for vegan)
• 1½ tsp concentrated vegetable stock
• 1 dl red lentils
• 1 tsp sugar
• 1 tsp salt
• Juice of 1/2 lemon
• 3 tbsp cashews, roughly chopped and toasted
• Fresh cilantro

Rice

• 150g jasmine rice (about 300ml cooked)

Raita (Cooling Yoghurt Sauce)

• 100ml Greek yoghurt or crème fraîche
• 1/2 small apple, diced small
• 1/2 carrot, coarsely grated
• 1/4 clove garlic, minced
• Zest and juice of 1/4 lemon
• 2 tbsp fresh cilantro stems, finely chopped
• Salt to taste

Instructions

Make the Tikka Masala

1. Blend aromatics: Blend or finely grate onion, garlic, ginger, and chili flakes until it forms an almost smooth paste. Add a splash of oil if needed to help it blend.

Tuscan White Bean & Bacon Rigatoni

A hearty pasta with crispy bacon, creamy white beans, and wilted kale in a garlicky tomato sauce. Simple, satisfying, and on the table in 30 minutes.

Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 550 per serving

Ingredients

Pasta

• 200g rigatoni
• Salt for pasta water

Sauce

• 100g bacon strips, cut into 2cm pieces
• 150g dried white beans (cannellini or borlotti), soaked overnight and cooked until tender (or 1 can/400g, drained, if short on time)
• 3 cloves garlic, sliced
• 200ml passata
• 1 tbsp tomato paste
• 100g kale, stems removed, roughly chopped
• ½ tsp chili flakes
• 1 tbsp olive oil
• Salt and pepper

To Finish

• Parmesan or pecorino, grated
• Olive oil for drizzling
• Fresh parsley, chopped (optional)

Instructions

1. Cook pasta: Bring a large pot of well-salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1 dl of pasta water before draining.

A rustic Italian-inspired stew with creamy white beans, crispy bacon, and tender kale in a rich tomato broth. Hearty, wholesome, and perfect for cold evenings.

Ingredients

Stew Base

• 150g bacon strips, chopped
• 1 medium onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1 can (400g) cannellini beans (white kidney beans), drained and rinsed
• 400ml vegetable or chicken broth
• 200ml passata or crushed tomatoes
• 100g kale, stems removed, roughly chopped
• 2 tbsp tomato paste
• 1 tsp dried rosemary or Italian herbs
• 1/2 tsp chili flakes (optional)
• 1 tbsp olive oil
• Salt and pepper

To Serve

• Crusty bread for dipping
• Grated Parmesan (optional)
• Fresh parsley, chopped
• Extra virgin olive oil for drizzling

Instructions

1. Cook the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy, about 5-6 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.