Sautéed Kale And Bacon Quick Side Recipes

SAUTEED KALE WITH BACON

Steps:

• Start by washing and chopping your kale.
• Chop bacon, onion and mince garlic.
• In a skillet, cook bacon until crispy.
• Add onion and garlic and sautee until golden brown.
• Add kale and sautee until wilted.
• Season with salt and pepper. Serve.

SAUTEED KALE WITH BACON

Steps:

• Cut bacon into 1 inch pieces. Fry bacon in a large skillet over medium heat 5-7 minutes until crispy.
• Remove bacon from pan and set aside. Leave bacon grease in pan.
• Add garlic and kale to skillet, toss until bacon grease covers all of the kale. Let cook for 1-2 minutes until the garlic starts to brown.
• Deglaze the pan with the chicken broth.
• Let the kale continue to cook 6-8 minutes, stirring occasionally until soft.
• Add bacon back into skillet. Serve immediately.

SAUTEED KALE WITH BACON

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.

SAUTéED KALE AND BACON - QUICK SIDE

Steps:

• Cut the bacon bacon into 1 inch pieces.
• Add the oil to a large skillet and fry the bacon until cooked and crispy.
• Use a slotted spoon to remove the bacon from the pan, leaving behind the bacon grease.
• Turn the heat to high and add in the kale and stir constantly in the oil so every thing is coated.
• Add the quarter cup of boiled water and let the kale lightly wilt.
• Once the water has evaporated, season the kale generously.
• Add the kale to a serving dish and sprinkle with the cooked bacon and crispy onions.

KALE WITH BACON

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.

QUICK KALE WITH BACON

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.

QUICK KALE WITH BACON

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.

SAUTéED KALE WITH APPLES AND BACON

Steps:

• In a large skillet over medium heat, cook the bacon until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble.
• Add the onion, raisins, tomato, apple to the drippings in the skillet and cook until tender, 4 to 6 minutes. Add the kale, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until tender, 8 to 10 minutes more. Mix in the bacon and vinegar.

SAUTéED KALE WITH ONION AND BACON

Steps:

• Stack a few kale leaves and roll them lengthwise into a cigar shape. Cut the leaves crosswise into 1/4 inch wide strips with a sharp knife. Repeat with the remaining kale leaves. (See note.)
• Heat the olive oil in a wide 6 to 8 quart pot over moderate heat. Add the bacon, and cook, stirring occasionally, until browned but still soft, then use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain. Pour off and discard all but 3 tablespoons of oil and fat from the pot, and then add the onion, garlic, and red pepper flakes, and cook over low heat, stirring, until softened, 5 to 7 minutes. Add the kale, bacon, and smoked paprika to the pot, and cook, turning with tongs, until the kale is wilted and bright green, about 1 minute. Add the stock or water and simmer, partially covered, until the leaves are just tender, 6 to 10 minutes. Add the vinegar, and toss to combine; taste for seasonings, and add salt, pepper, or more vinegar as desired.