Braised Kale with Bacon and Onion
Nutritious kale and salty bacon make for a filling side dish.
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Recipe Created By: Lodge Cast Iron
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Recipe Created By: Lodge Cast Iron
Featured In: Tennessee Home & Farm
Ingredients
- 2 large bunches fresh, young kale (about 2 pounds)
- 3 or 4 slices extra thick-cut bacon, cut across into ¼-inch-wide julienne
- 1 medium yellow onion, split lengthwise and thinly sliced
- kosher or fine sea salt
- freshly ground black pepper
Instructions
- Wash greens in several changes of water until no gritty soil remains on the leaves. Strip away any large, tough stems. Leave small leaves whole or tear them in half; stack, roll and cut larger leaves across into 1-inch wide strips. Set aside in a large bowl.
- Cook bacon in a 10-inch cast iron skillet with a lid or a Dutch oven over medium heat, stirring frequently, until browned and fat is rendered, 5 to 10 minutes.
- Add the onion, reduce the heat to medium-low, and cook slowly, stirring occasionally until golden, about 5 minutes.
- Raise heat to medium-high, add a handful of kale, and toss until it is wilted. Continue adding kale by handfuls, stirring constantly, and allowing each addition to wilt before adding more.
- When all kale is in the pan, season it with salt and pepper to taste, add a splash of water, cover, then reduce heat to medium-low.
- Cook until the greens are nearly tender, about 3 to 8 minutes, depending on the youth and freshness of the kale. It should be tender but still retain a lovely green color.
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