Name: Braised Kale with Bacon
Ingredients: 4 thick slices of bacon; 2 tbsp extra-virgin olive oil; 1 Large onion (thinly sliced); 2 garlic cloves, minced; 1 1/2 lb Kale, stems and inner ribs discarded, leaves coarsely chopped, washed and dried; Salt and freshly ground Pepper as desired; 1 1/2 tbsp White wine vinegar

Jump to Recipe Print Recipe

Vicky Hatfield

Braised Kale with Bacon

Easy to make. Been using a cast iron wok.

Print Recipe

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

4 thick slices of bacon
2 tbsp extra-virgin olive oil
1 Large onion thinly sliced
2 garlic cloves, minced
1 1/2 lb Kale, stems and inner ribs discarded, leaves coarsely chopped, washed and dried
Salt and freshly ground Pepper as desired
1 1/2 tbsp White wine vinegar

Equipment

1 Large Skillet or wok

Method

In a large, deep skillet, cook the bacon in the oil over moderately high heat, turning once, until crisp, about 6 minutes. Drain the bacon on paper towels, leaving the fat in the skillet. Coarsely chop the bacon.

We like to add some chicken broth to the skillet to give the kale a little more moisture and flavor – Vicky

Add the onion and garlic to the skillet and cook over moderate heat, stirring occasionally until softened and lightly browned, about 6 minutes. Add the kale, season with salt and pepper and toss until slightly wilted. Stir in the vinegar, cover and cook over high heat until the kale is tender, about 5 minutes. Stir in the chopped bacon and serve.