This recipe for Kale Braised with Bacon takes a vegetable that is not always popular, and makes it palatable in a most delicious way.

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

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

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

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