Kale With Bacon And Balsamic – a delicious recipe with bacon, red onion, mushrooms, red wine, curly kale, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
If using bacon, throw in pan and cook over medium-high heat until brown, but still somewhat tender. Pour off all but 1 Tbsp of grease and reserve for other uses. If not using bacon, heat olive oil in a pan over medium-high heat.
2
Add onions and cook, stirring occasionally, until soft and translucent. Add mushrooms, and wait for them to become very tender. If you've used the bacon, use this time to deglaze the pan with the red wine. If not, leave it out.
3
Add kale and balsamic and watch like a hawk. You want to sautee the kale, stirring frequently. You want it tender, but not so tender that it loses its bright green color. It should wilt, but not droop - if it droops, you have probably overcooked it.
4
Once the kale is done, salt and pepper to taste. Serve immediately.
613
kcal
Calories
43
g
Fat
13
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 pieces bacon, 1/2 red onion, 6 cremini mushrooms, 1/4 cup red wine, and more.
Yes, Kale With Bacon And Balsamic falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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