Kale with Roasted Beets and Bacon

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Wash and trim the beets, removing both ends.

3. 3

   Place them on a 12-inch square sheet of heavy-duty aluminum foil.

4. 4

   Drizzle with the olive oil and season generously with salt and pepper.

5. 5

   Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.

6. 6

   In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon).

7. 7

   Transfer the bacon to a paper towel-lined plate.

8. 8

   Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease.

9. 9

   Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar.

10. 10

    Stir to combine, cover and allow to wilt for 6 to 8 minutes.

11. 11

    Peel and cut the beets into chunks and add them to the kale.

12. 12

    Stir in the remaining 2 tablespoons vinegar.

13. 13

    Add the bacon, stir to combine and season with salt and pepper.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.