Braised Kale Recipe

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2 votes | 3909 views

And you thought kale was just useful for garnishing at your local buffet! What a waste of a great vegetable.

This is a substantial side dish that is great with barbeque or broiled chicken.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $0.68 view details

Directions

  1. Rinse kale well and tear into 3-inch pieces, discarding stems.
  2. Heat a large skillet with deep sides over medium.
  3. Slice bacon into lardons.
  4. Over medium heat, render bacon until fat is rendered, but still chewy. Do not discard fat.
  5. Add the kale to the skillet and sprinkle liberally with kosher salt and fresh-cracked pepper. Add a bit of olive oil, 2-3 tablespoons of brown sugar, and several pats of butter. The kale will be begin to wilt with the addition of the salt.
  6. Fold the kale, bacon and seasonings several times.
  7. Add the chicken broth or other braising liqiud. Be adventurous here! You can use the steaming liquid from another vegetable, a crisp sauvignon blanc, beer, or even Red Bull. Anything that will marry well with the brown sugar and bacon.
  8. Cover loosely and braise 15-20 minutes.
  9. Plate in a shallow server and drench with the remaining braising liquid. Make sure there is a plenty of crusty bread for sopping the liquid.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 132g
Recipe makes 4 servings
Calories 222  
Calories from Fat 203 91%
Total Fat 23.16g 29%
Saturated Fat 14.56g 58%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 266mg 11%
Potassium 188mg 5%
Total Carbs 3.43g 1%
Dietary Fiber 1.1g 4%
Sugars 0.6g 0%
Protein 1.72g 3%
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Comments

  • Nanette
    June 13, 2011
    Hi Roger: I'm making Collard Greens tonight...will use your Kale recipe. I think it will work. Also, I get a kick at the wording on your posts. It's so friendly with "Big Kid" enthusiasm. Love the "wink" you give to Mom's cooking in Hay Stack recipe. Keep the recipes coming. If you don't have a blog, you should. N
    cucinananette.blogspot.com
    1 reply
  • Roger Curtis
    April 13, 2008
    Hi John. A rasher of bacon is another word for a slice. A lardon is a small strip or cube of fatty bacon or pork. So basically what you want to do is take several slices of thick bacon and cut them into 3/8 inch pieces. When you fry them slowly to the render the fat, you'll get tasty little bacon morsels. I prefer this method to making bacon bits...
    • John Spottiswood
      April 12, 2008
      This looks yummy. A couple of quick questions. What is Rashers bacon? Is that a brand? Also, what are lardons? How large is that? I look forward to trying this!

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