Sauteed Kale with Onion and Bacon Recipe

Name: Sauteed Kale with Onion and Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds (about 4 bunches) kale, tough stems and center ribs cut off and discarded; 2 tablespoons olive oil; 4 strips thick-sliced bacon, cut into 1/2-inch pieces; 1 large onion, thinly sliced; 4 garlic cloves, thinly sliced; Generous pinch crushed red-pepper flakes; 1/4 teaspoon smoked Spanish paprika; 1 cup Chicken Stock (page 28) or water; 2 teaspoons sherry-wine vinegar; Kosher salt; Freshly ground black pepper

Servings: persons

2 1/2 pounds (about 4 bunches) kale, tough stems and center ribs cut off and discarded
2 tablespoons olive oil
4 strips thick-sliced bacon, cut into 1/2-inch pieces
1 large onion, thinly sliced
4 garlic cloves, thinly sliced
Generous pinch crushed red-pepper flakes
1/4 teaspoon smoked Spanish paprika
1 cup Chicken Stock (page 28) or water
2 teaspoons sherry-wine vinegar
Kosher salt
Freshly ground black pepper

1
Stack a few kale leaves and roll them lengthwise into a cigar shape.
2
Cut the leaves crosswise into 1/4 inch wide strips with a sharp knife.
3
Repeat with the remaining kale leaves.
4
(See note.)
5
Heat the olive oil in a wide 6 to 8 quart pot over moderate heat.
6
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.
7
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.
8
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.
9
Add the stock or water and simmer, partially covered, until the leaves are just tender, 6 to 10 minutes.
10
Add the vinegar, and toss to combine; taste for seasonings, and add salt, pepper, or more vinegar as desired.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 pounds (about 4 bunches) kale, tough stems and center ribs cut off and discarded, 2 tablespoons olive oil, 4 strips thick-sliced bacon, cut into 1/2-inch pieces, 1 large onion, thinly sliced, and more.

Yes, Sauteed Kale with Onion and Bacon 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.

Sauteed Kale with Onion and Bacon

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