September 18, 2013 § 44 Comments
We eat fairly light in this house. I find myself serving sides as mains more often than not. Most of our meals are “one pot” or maybe a few sides. We are not vegetarians, but come awfully close. With an athletic young man in the house I do have to consider his nutritional needs and most often plan my meals with his palate in mind. Thank goodness he has a grown up palate!
Here is an exceptional side (or main) involving lacinato kale, also known as Tuscan, dinosaur or black kale. I especially enjoy lacinato kale due to it heartiness, deep dark green color and it’s ability to hold onto it’s crunchiness even after simmering for several minutes. This is a lovely combination of textures and flavors.
I found this recipe in a Cooking Light magazine (thanks sis!). This is a slight adaptation and we found the recipe really only serves two. Next time I make this I will double the recipe.
I n g r e d i e n t s
- 3 slices of center cup bacon
- 3/4 cup vertically sliced onion (sweet yellow or red)
- 8 cups lacinato kale, stemmed and chopped
- 2/3 cup chicken stock
- 1 tablespoon red wine vinegar
- 1 teaspoon pure maple syrup
M e t h o d
Cook bacon in a Dutch oven over medium-low heat until crisp. Remove from pan, crumple and set aside. Increase heat to medium. Add onions to bacon drippings in pan and sauté 3-4 minutes. Add kale and cook until kale begins to wilt, stirring occasionally. Add stock, cover and cook 4 minutes until tender, stirring occasionally. Stir in vinegar and syrup. Sprinkle with crumbled bacon.