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Vicky Hatfield

Braised Kale with Bacon

Easy to make. Been using a cast iron wok.
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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
 

  1. 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.
    2. We like to add some chicken broth to the skillet to give the kale a little more moisture and flavor - Vicky
  2. 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.