Thursday, June 28, 2012

Braised Kale with Onions and Bacon

Kale is like the new spinach!  Did you know kale is actually a form of cabbage?  Kale is also high in vitamin C, vitamin K, and especially beta carotene, which is supposedly a great source of antioxidants.  Kale has many health benefits!  So ... adding in just a little bit of bacon is probably okay then, but you could always omit it or substitute turkey bacon.   Enjoy!

Braised Kale with Onions and Bacon

1 bunch of kale
1 tablespoons olive oil
½ onion, sliced
2 slices bacon
1 tablespoon apple cider vinegar
1/3 cup chicken broth
salt and pepper


Remove leaves from ribs and stems of kale.  Chop into bite sized pieces.

In a large pan, over medium heat, cook bacon for about 5 minutes or until crisp.   Remove bacon and set aside.  Reserve 1 teaspoon bacon drippings in pan.  (I sliced the bacon before cooking or you can cook the slice and crumble afterwards.)

In the same pan, add 1 tablespoon olive oil to the 1 teaspoon bacon drippings.  Increase heat to medium-high.  Add onions and cook for about 5 minutes or until tender.  Stir occasionally.

Add kale and cook for about 5 minutes or until wilted.   Stir frequently.

Stir in broth and vinegar.  Cover and cook for about 10 minutes.  Stir occasionally.

Season with salt and pepper.  Sprinkle with crumbled bacon.

Serves 4.