Easy kale with bacon
Saute kale in bacon grease for a delicious side dish. It will get even those who don’t typically like green vegetables to eat their greens!
Number of servings: 6
Serving size: 1/6 of prepared recipe
4 bacon slices, coarsely chopped
1/2 cup onion, chopped
2 garlic cloves, chopped
2 bunches kale, stems cut away or peeled and leaves chopped into 1-inch pieces
1/2 teaspoon salt
Ground pepper to taste
Time needed: 15 minutes preparation; 20 minutes cook time
- Saute bacon in large pot over medium heat until crisp and brown. Remove bacon to paper towel. Set aside
- Remove bacon drippings from pan, reserving 1 tablespoon. Saute onion and garlic 2 minutes in bacon drippings.
- Add chopped kale to onion mixture. Cover and cook 10 minutes until kale wilts and is almost tender, stirring occasionally.
- Season kale with salt and pepper. Cook uncovered until liquid has cooked away.
- Add bacon pieces and serve.
|Total Fat:||5 g|
|Saturated Fat:||2 g|
|Total Carbohydrate:||8 g|
|Dietary Fiber:||3 g|
|Total Sugar:||2 g|
Allergens: None noted
Tips and variations
For a vegetarian healthier version of this recipe, leave out the bacon and saute onions and garlic in 1 tablespoon vegetable oil.
Try Swiss chard in place of kale.
If you have leftovers, mix the cooked greens with cooked brown rice and eat as a salad or in a wrap. Cooked greens are also great mixed into scrambled eggs or served on pizza.
This recipe was developed by University of Minnesota Extension Center for Family Development staff.
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