It’s time to up my kale game. Today I’m lightly sautéing my fresh-picked kale in butter, oil and garlic. Then comes a splash of balsamic vinegar and a sprinkling of crunchy bacon. This is now John’s favorite kale recipe. No wonder — I’ve topped it with crispy bacon!
I could go on and on about how healthy kale is. It’s an excellent source of A, C and K vitamins, calcium, fiber and antioxidants. If you’ve been on the fence about joining the kale craze, this recipe might convince you. Not only is it super healthy, it delivers with the freshest flavor and tastiest crunch of bacon.
I grow sweet red Russian kale in my garden, but have tried several varieties available at the store and farmer’s market. Sweet delicate Lacianto kale, peppery curly green kale, or rich red curly kale would all work in this side dish depending on your taste preferences. The red Russian kale was absolutely delicious, and I savored every crunchy forkful.
Kale can tend to be a bit bitter in flavor, but this bitterness is tamed by washing it well and how you cook it. Are you ready? I’ve got Peter, my photographer, with me to take you through each easy step.
First, pick your kale (either from your garden or from the store). Wash the leaves, tear them from the stems, wash again, and set aside.
Next, cook your bacon until crispy. Drain on paper towels and chop into bacon bits. Put the bacon bits aside for a crunchy topping later on.
Smash the garlic either with a garlic press or with the flat side of a knife. Add the garlic to a large skillet with the oil and butter.
Heat until fragrant while the butter melts.
Add the kale and toss.
Cover and cook for about 1 minute.
Remove the top, stir the kale around one more time, and transfer to a serving dish.
Now for a pop of flavor, add a splash of balmy balsamic vinegar and sprinkle with the crispy bacon bits. Mmm.
This is the perfect side dish as sautéed kale tossed with bacon goes with everything! And I can’t get over how tasty this superfood is. Enjoy, friends!
SautéedKale Tossed With Bacon
Ingredients
- 1 bunch of kale
- 5 strips of no nitrate bacon
- 5 cloves of garlic
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- splash of Balsamic vinegar
Instructions
- Cook your bacon until crispy. Drain on paper towels.
- Smash your garlic and add with oil and butter to a large skillet. Heat until fragrant while butter melts.
- Add kale and toss. Cover and cook for about 1 minute. Uncover, stir around and transfer to a serving dish.
- Add a splash of balsamic vinegar.
- Chop bacon for crunchy topping and toss with kale.
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Alana says
The splash of balsamic vinegar really makes this dish (the addition of crisp bacon isn’t a bad idea, too). So many things are improved by balsamic vinegar, in my humble opinion. Sounds yum!
Barbara says
Mmm. You’re so right, Alana.
Sue Painter says
If I were a kale eater this would definitely be a recipe I would try. It looks appetizing!
Barbara says
I’ll make a kale lover out of you, yet!
Debbie says
The recipe sounds delicious!! I’m a huge fan of kale and bacon? Well, it’s bacon. Yum!! Thanks for sharing your creation.
Barbara says
Ha ha, It’s crunch time. Crunchy bacon, that is. 🙂