Kale With Bacon Vinegar Recipes

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SAUTEED KALE WITH BACON



Sauteed Kale with Bacon image

A delicious way to enjoy healthy leafy greens! Sauteed Kale with Bacon is a flavorful, tender and a perfect side dish recipe for just about any meal.

Provided by Blair Lonergan

Categories     Side Dish

Time 20m

Number Of Ingredients 7

1 large bunch of kale, chopped with stems removed (about 8 oz of kale after trimming)
2 slices thick-cut bacon, chopped
1 teaspoon minced garlic ((about 1 clove))
¼ cup chicken broth, beef broth or water
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
Salt and pepper, to taste

Steps:

  • Cook bacon in a large skillet over medium-high heat until crispy. Use a slotted spoon to remove the bacon and set aside. Reserve 2 tablespoons of bacon drippings in the skillet; drain off the rest.
  • Add the garlic and cook until soft, stirring constantly (about 1-2 minutes). Add the broth and kale; toss to combine. Cover and cook for 3-5 minutes, or until leaves are tender and bright green. Remove cover and continue to cook and stir until all of the liquid evaporates. Add vinegar, drizzle with maple syrup, and season with salt and pepper. Garnish with crispy bacon just before serving.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 55.4 kcal, Carbohydrate 4.3 g, Protein 3.1 g, Fat 3 g, SaturatedFat 1.1 g, Cholesterol 6.3 mg, Sodium 136.3 mg, Fiber 1.1 g, Sugar 1.7 g, UnsaturatedFat 1.5 g

KALE WITH BACON



Kale with Bacon image

The hearty bacon flavor in this side dish makes you forget that you're eating right. Seasoned with garlic, it's a great way to enjoy vitamin-rich kale. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 6

2 bunches kale, trimmed and torn
8 bacon strips, diced
2 large onions, chopped
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add kale; cook for 10-15 minutes or until tender. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onions and garlic until onion is tender. , Drain the kale; stir into onion mixture. Add the salt, pepper and reserved bacon; heat through.

Nutrition Facts :

SAUTEED KALE WITH GARLIC



Sauteed Kale with Garlic image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.

RAW KALE SALAD WITH WARM BACON VINAIGRETTE



Raw Kale Salad with Warm Bacon Vinaigrette image

Provided by Kelly Senyei

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

6 slices bacon
1 1/2 pounds kale, patted dry
1/3 cup toasted nuts, such as walnuts, pecans or almonds
1/3 cup store-bought roasted chickpeas
1/3 cup freshly grated Parmesan cheese
Olive oil, if needed
2 tablespoons minced shallots
1/2 cup apple cider vinegar
1 tablespoon light brown sugar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Lay the bacon in a large skillet over medium heat and cook to your desired crispness, 5 to 10 minutes. Transfer the bacon to a paper towel-lined plate, reserving the drippings and leaving any crunchy bits in the skillet.
  • While the bacon cooks, remove the stems from the kale and discard. Roll up the leaves lengthwise and slice crosswise into thin strips. Transfer to a large bowl; add the nuts, chickpeas and Parmesan.
  • Return the skillet to medium heat and add back 3 tablespoons of the reserved bacon drippings. (If you don't have 3 tablespoons, make up the difference with olive oil.) Add the shallots and cook for 1 minute, stirring constantly. Whisk in the vinegar, brown sugar and mustard, scraping up any brown bits from the bottom of the skillet. Remove the vinaigrette from the heat and season with salt and pepper.
  • Chop the bacon and add it to the bowl. Drizzle in the warm dressing and toss to coat the salad. Serve immediately.

KALE WITH GARLIC AND BACON



Kale with Garlic and Bacon image

Categories     Garlic     Leafy Green     Pork     Side     Sauté     Thanksgiving     Quick & Easy     Wheat/Gluten-Free     Bacon     Kale     Fall     Gourmet     Sugar Conscious     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 4

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

Steps:

  • 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.

SWEET AND SAVORY KALE



Sweet and Savory Kale image

This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish.

Provided by SJRJA

Categories     Side Dish     Vegetables     Greens

Time 55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 ½ cups chicken broth
4 cups stemmed, torn and rinsed kale
¼ cup dried cranberries
salt and pepper to taste
¼ cup sliced almonds

Steps:

  • Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
  • Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 14.1 g, Fat 6.8 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 82.6 mg, Sugar 6.6 g

SAUTEED KALE WITH BACON AND VINEGAR



Sauteed Kale with Bacon and Vinegar image

Categories     Side     Sauté     Quick & Easy     Vinegar     Bacon     Kale     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 3

1 large bunch of kale (about 3/4 pound)
2 bacon slices, chopped
2 teaspoons cider vinegar, or to taste

Steps:

  • Cut stems and center ribs away from kale leaves and coarsely tear leaves. In a large heavy saucepan of boiling salted water cook leaves 5 minutes and drain well in colander. In pan cook bacon over moderate heat, stirring, intil crisp. Pour off all but about 1 tablespoon fat from pan. Add kale to bacon and sauté over moderately high heat, stirring, until heated through. Toss kale with vinegar and season with salt and pepper.

BRAISED KALE WITH BACON AND CIDER



Braised Kale With Bacon and Cider image

Make and share this Braised Kale With Bacon and Cider recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 slices bacon
1 1/4 cups thinly sliced onions
1 (1 lb) bag chopped kale
1/3 cup apple cider
1 tablespoon apple cider vinegar
1 1/2 cups diced granny smith apples (about 10 ounces)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally.
  • Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
  • Increase heat to medium-high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally.
  • Add kale, and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally.
  • Add apple, salt, and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with bacon.

Nutrition Facts : Calories 103.5, Fat 4, SaturatedFat 1.2, Cholesterol 5.1, Sodium 290.8, Carbohydrate 15.4, Fiber 2.8, Sugar 4.7, Protein 3.8

QUICK KALE WITH BACON



Quick Kale With Bacon image

This is my go-to recipe for kale. I LOVE it as a side dish with pork chops and risotto. This recipe is from an issue of Bon Apetit listed on the Epicurious website.

Provided by smellslikeapickle

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

8 ounces bacon, coarsely chopped
2 shallots, chopped
2 garlic cloves, chopped
2 bunches kale, stems cut away, leaves torn into 1-inch pieces
2 cups low sodium chicken broth

Steps:

  • Sauté bacon in large pot over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pot. Add shallots and garlic to drippings. Sauté over medium-high heat until tender, about 2 minutes. Add kale and broth. Cover and cook until kale wilts and is almost tender, stirring occasionally, about 12 minutes. Uncover and cook until kale is tender and most of broth has cooked away, stirring occasionally, about 12 minutes longer. Season with salt and pepper. Transfer kale to bowl. Sprinkle with bacon and serve.

Nutrition Facts : Calories 338.6, Fat 27, SaturatedFat 8.8, Cholesterol 38.6, Sodium 553, Carbohydrate 14.1, Fiber 2, Sugar 0.2, Protein 12.6

BAKED EGGS WITH KALE, BACON AND CORNBREAD CRUMBS



Baked Eggs With Kale, Bacon and Cornbread Crumbs image

This Southern riff on bacon and eggs comes together quickly and with just a few ingredients. Using a store-bought corn muffin to make the toasted cornbread crumbs is a quick shortcut that gives this dish its star power. (Try using these crumbs as croutons in a kale Caesar salad, too!) Curly kale, collard greens, Swiss chard or a combination may be used in place of the Tuscan kale. For a vegetarian-friendly version, this recipe can be made without the bacon: Just sauté the garlic, onion and greens in 3 tablespoons olive oil, and add an additional 1/2 teaspoon salt.

Provided by Lidey Heuck

Categories     brunch, dinner, lunch, weekday, casseroles, vegetables, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup large cornbread crumbs (about 4 ounces) from about 1 large corn muffin
1 teaspoon olive oil
1 teaspoon kosher salt, or to taste
1 pound Tuscan or lacinato kale (about 2 bunches)
6 bacon slices (about 6 ounces), cut crosswise into 1/2-inch-thick pieces (optional)
1 medium yellow onion, cut in half through the stem and thinly sliced
2 teaspoons minced garlic (about 2 cloves)
1/2 teaspoon black pepper, plus more to taste
1/2 cup water or chicken stock
2 teaspoons white-wine or apple cider vinegar
6 large eggs

Steps:

  • Heat the oven to 350 degrees. Place the cornbread crumbs on a sheet pan and toss gently with the olive oil. Season lightly with salt, and bake in the prepared oven for 10 to 15 minutes, until toasted. Set aside to cool.
  • Strip the kale leaves from the stems and roughly chop the leaves, discarding the stems. Place the leaves in a colander and rinse thoroughly (no need to dry).
  • Heat a large 12-inch cast-iron or ovenproof stainless-steel skillet over medium. Add the bacon, if using, and cook, tossing occasionally, for 5 to 8 minutes, until browned. Using a slotted spoon, transfer the bacon to a plate lined with a paper towel and set aside. Drain all but 2 tablespoons of fat from the pan, add the onions and cook for 4 to 6 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for 30 seconds, being careful not to let the garlic scorch.
  • Add a large handful of kale to the pan, along with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. As the kale wilts, begin tossing it with tongs and adding more handfuls until all the kale is added. Add the water and vinegar, and continue to cook for 3 to 4 minutes, tossing often, until the kale is tender. Return the bacon to the pan and toss.
  • Use a spoon to create 6 small hollows in the cooked greens. Carefully crack an egg into each, sprinkle each one with salt and pepper and bake for 8 to 10 minutes, until the egg whites are just set. Sprinkle a handful of cornbread crumbs over the greens and eggs, and serve with additional cornbread crumbs on the side.

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  • Strip the leaves from the stems of the kale, and then roll up the leaves and chiffonade them into thin strips. Place the kale in a large bowl then add the toasted nuts, crispy chickpeas and Parmesan.
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  • Return the sauté pan over medium heat and add 3 tablespoons of the reserved bacon drippings back to the pan. (If you don't have 3 tablespoons of drippings, use what you have plus some olive oil.) Add the shallots and sauté 1 minute, stirring constantly. Whisk in the vinegar, mustard and brown sugar, scraping up any brown bits on the bottom of the pan. Remove the vinaigrette from the heat and season with salt and pepper.
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wilted-kale-with-bacon-and-vinegar-recipe-myrecipes image
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