Whenever I’m craving something a little decadent, but know I need to get some greens, this is my go-to recipe. I know, kale is NOT decadent on its own…but the bacon and spices compliment it so well, that I actually really enjoy this preparation.
All you need is a TON of kale, bacon, and some spices and you’re good to go!
Slice or cut your bacon into small pieces. I also use kitchen shears for this job, it is so much easier than cutting yourself 6 times trying to slice the bacon.
Add into a large pot and cook over medium heat until crisp.
While the bacon is cooking, prepare your kale. Remove any thick stalks so you’re left with only leaves.
Kale doesn’t cook down quite as much as spinach, or other greens, but you’ll still want a big bunch (about 3 cups raw per person, for a decent portion).
Add the kale into the finished bacon. Step back, because the kale likes to yell at you when you add it to the grease. 😛
Also, You can remove some of the bacon grease if you have a lot in the pan. I like to leave about 1-2 tablespoons, depending on how much kale I’m cooking.
Sprinkle the kale with onion powder, garlic powder, red pepper flakes, nutmeg, salt and pepper.
Put the lid on the pot and let the kale cook for 2-3 minutes, or until it wilts. Remove the lid and stir. Cook until the leaves become tender, about 2-3 more minutes.
Remove from the heat, splash with red wine vinegar, and eat immediately.
Makes: 4 servings
Prep: 5 minutes, Cook: 10 minutes, Total: 15 minutes
- 10 oz raw kale (about 12 cups)
- 3-4 slices bacon
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- pinch of nutmeg
- salt and pepper to taste
- Splash of red wine vinegar (or other acid)
Slice or cut your bacon into small pieces.
Add into a large pot and cook over medium heat until crisp.
While the bacon is cooking, prepare your kale. Remove any thick stalks so you’re left with only leaves.
Add the kale into the finished bacon. Step back to avoid splatters.
Also, You can remove some of the bacon grease if you have a lot in the pan. I like to leave about 1-2 tablespoons, depending on how much kale I’m cooking.
Sprinkle the kale with salt, pepper, red pepper flakes, onion powder, garlic powder, and a pinch of nutmeg.
Put the lid on the pot and let the kale cook for 2-3 minutes, or until it wilts. Remove the lid and stir. Cook until the leaves become tender, about 2-3 more minutes.
Remove from the heat, splash with red wine vinegar and eat immediately.
Crunchy Salty Sweet 