wilted kale

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!

DSCN1182

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.

Serves 2.

Where Am I?

You are currently browsing entries tagged with wilted kale at COTTAGE GROVE HOUSE.