Made this for lunch today and it was pretty good — I added some red onions while cooking it, and then some feta cheese after it was cooked, and then it was delicious!
I’m looking for other kale recipes, if you know any, since I have a garden full of it right now. My son tried adding some teriyaki sauce to this, and he liked that. But it was a bit too salty that way, he said.
Gardening in SoCal is weird — we also picked lettuce, chard, a few grape tomatoes, apples, snow peas, and peppers today. Seasons? We just don’t have them like anywhere else… it’s mostly a mediterranean climate , but with so many climate zones it’s just ridiculous. The Western Garden Book list 24 different zones, and I think I have about 7 or 8 of them just in my little yard.
Kale with Garlic and Bacon
Shredding the kale allows you to cook it for a shorter period of time, so it retains an appealingly bright color and is gentler in flavor than if it had been slow-cooked.
Yield: Makes 8 servings
Active Time: 50 min
Total Time: 1 hr
ingredients
2 1/2 pounds kale (about 4 bunches), tough stems and center ribs cut off and discarded
10 bacon slices (1/2 pounds), cut into 1/2-inch pieces
4 garlic cloves, finely chopped
2 cups water
preparation
Stack a few kale leaves and roll lengthwise into a cigar shape. Cut crosswise into 1/4-inch-wide strips with a sharp knife. Repeat with remaining leaves.
Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain. Pour off and discard all but 3 tablespoons fat from pot, then cook garlic in remaining fat over moderately low heat, stirring, until pale golden, about 30 seconds. Add kale (pot will be full) and cook, turning with tongs, until wilted and bright green, about 1 minute. Add water and simmer, partially covered, until just tender, 6 to 10 minutes. Toss with bacon and salt and pepper to taste.
Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain. Pour off and discard all but 3 tablespoons fat from pot, then cook garlic in remaining fat over moderately low heat, stirring, until pale golden, about 30 seconds. Add kale (pot will be full) and cook, turning with tongs, until wilted and bright green, about 1 minute. Add water and simmer, partially covered, until just tender, 6 to 10 minutes. Toss with bacon and salt and pepper to taste.
Cooks’ note:
Large kale leaves are easier to cut in the manner described in this recipe. If all you can find are small leaves, just coarsely chop them.
One Response
Yum….and inspiring. Thanks.
I just finished a similar creation thanks to leftovers from a work party no one wanted. No kale involved but it would so work!
A handful of cooked small white potatoes
Another handful and a half of cut broccoli
And another handful of cut cauliflower
Oh, what the heck, another handful of sliced pepperoni or salami
Saute the meat first to release spice and fat.
Throw in the potatoes and add a dash of salt and pepper.
Toss in the raw broccoli and cauliflower.
(Add kale, mmm)
Cook until veggies are al dente.
The house still smells wonderful!