Kale Braised with Bacon Recipe

I recall reading someone’s advice on cooking Kale which mentioned that you should always use lots of oil when cooking Kale as it made it easier to slide it off the plate and into the garbage.

In all seriousness, though, even aside from all the hype about Kale being some sort of a ‘superfood’, it is one of those green vegetables that are good to include in a healthy diet. It is strong tasting enough, unfortunately, that many people find it a bit unpalatable, but a recipe such as the one that follows makes it a bit tastier even for those who will not eat their ‘greens’.

Ingredient Notes

A small bunch of Kale
A small bunch of Kale

For this recipe I am using a very small bunch of kale which will yield about three cups or so of chopped leaves.

The Onion added here will add to the general sweetness of the dish, but if you would like to cut the tanginess in favor of a more mellow, and sweeter result, you can use a little Balsamic Vinegar, instead of the White Vinegar that I have used.

The Method

Salting Kale Leaves
Salting Kale Leaves

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.

Stir-frying Bacon Matchsticks
Stir-frying Bacon Matchsticks

When you are ready, sauté the bacon in just a smidgen of oil until beginning to brown.

Frying Bacon with Onion
Frying Bacon with Onion

Now, add the onion and cook quickly just to the point that it is beginning to soften.

Finishing Kale Braised with Bacon
Finishing Kale Braised with Bacon

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. This preparation, as a side dish, is great with pork-cops and mashed potatoes.

Your Recipe Card:

Kale Braised with Bacon Recipe

This recipe for Kale Braised with Bacon takes a vegetable that is not always popular, and makes it palatable in a most delicious way.
Course: Side Dish
Cuisine: General
Keyword: Bacon, Black Pepper, kale, Onion, Vinegar
Author: John Thompson

Ingredients

  • 1 small bunch of Kale
  • 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.

Instructions

  • 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.
  • Sauté the bacon in a little oil until beginning to brown.
  • Add the onion and cook until just beginning to soften.
  • Add the stock, vinegar and sugar and, as soon as it starts to bubble, add the kale.
  • Stir-fry until the liquid has almost evaporated and then season with pepper and plate for service.

Comments, questions or suggestions most welcome!