I have been making a conscious effort to try and include green vegetables in as many meals as possible these days, and Kale is a particularly healthy choice. This particular preparation, intended as a side dish for leftover roast pork, uses bacon, whose smoky richness complements all the cruciferous veggies…
For this recipe I am using a very small bunch of kale which will yield about three cups or so of chopped leaves. In addition, the recipe requires:
- 1 small onion, cut lengthwise into thin wedges;
- ½ cup lean, smoky Bacon, sliced into thick matchsticks;
- 4 tbsp. Chicken stock;
- 1 tbsp. Vinegar;
- 1 tsp. Sugar;
- 1 tsp. coarse Salt;
- Black Pepper to taste.
First, massage the kale leaves well with the salt then chop into large bite sized pieces and set aside to wilt for at least twenty minutes.
When you are ready, sauté the bacon in just a smidgen of oil until beginning to brown.
Now, add the onion and cook quickly just to the point that it is beginning to soften.
Add the stock, vinegar and sugar and, as soon as it starts to bubble, add the kale. Toss and stir until the liquid has just about evaporated and then season with pepper and plate for service.
The kale made a lovely side-dish for the pork and mashed potato and my wife really enjoyed it. I liked it but, to be honest, I think it should have cooked a little longer. I was trying to preserve the bright green color as much as possible but the trade-off was a lack of tenderness. If you make this dish, you may want to double, or even triple, the amount of stock and cook everything down a bit more. Either way, the taste is lovely.