I found this recipe in a Cooking Light magazine, and it sounded good. I edited it a little.
Made it this morning to reheat for dinner tonight.
I bought a 16 oz bag of kale that was already washed, de-stemmed (mostly) and torn up. Made the dish even easier!
Lee
Kale with Onions and Bacon
5 strips bacon
8 cups kale, tough stems removed
1/2 red onion, 1 medium yellow onion, sliced lengthwise
2 cloves garlic, chopped
2/3 cup chicken broth
1 T. red wine vinegar
1 teas. maple syrup
Salt and pepper
Bake or fry bacon until crisp. Set aside.
In bacon fat, in a large pot, sauté onions and garlic over medium heat for a few minutes. Add kale and cook till it wilts a bit. Add chicken broth and cook 15 minutes, covered, or until kale is tender.
Mix vinegar and maple syrup together and add to pot. Salt and pepper.
Serve with crumbled bacon on top.
Made it this morning to reheat for dinner tonight.
I bought a 16 oz bag of kale that was already washed, de-stemmed (mostly) and torn up. Made the dish even easier!
Lee
Kale with Onions and Bacon
5 strips bacon
8 cups kale, tough stems removed
1/2 red onion, 1 medium yellow onion, sliced lengthwise
2 cloves garlic, chopped
2/3 cup chicken broth
1 T. red wine vinegar
1 teas. maple syrup
Salt and pepper
Bake or fry bacon until crisp. Set aside.
In bacon fat, in a large pot, sauté onions and garlic over medium heat for a few minutes. Add kale and cook till it wilts a bit. Add chicken broth and cook 15 minutes, covered, or until kale is tender.
Mix vinegar and maple syrup together and add to pot. Salt and pepper.
Serve with crumbled bacon on top.
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