Bacon really does make everything better.
This quick, sauteed kale dish gets a huge boost of flavor from smokey, slab bacon and sweet onions. I highly suggest you use slab bacon versus thinner cut bacon if you can find it. The thick-cut pieces become crisp on the outside, while remaining chewy on the inside, which provides a great textural contrast against the leafy kale.
As with many of my dishes, I like to brighten this up with a squeeze of lemon. Preferably I like to serve this with lemon wedges on the side instead of squeezing them in ahead of time, just to preserve the beautiful green color of the kale.
These greens would make a great accompaniment to so many dishes; chicken, fish or pork (don’t worry, there’s nothing wrong with double pork). I even enjoyed these greens with polenta. Put an egg on top, and you’ve got yourself an awesome meal. However you want to serve this kale, I really hope you give it a try!
- 1 bunch kale, stalk removed, chopped into 1-inch strips (I used curly kale but prefer Tuscan)
- 4oz slab bacon or thick-cut bacon, cut into ½ inch cubes
- ½ medium onion, chopped
- Pinch of red pepper flakes
- Kosher salt and fresh cracked pepper
- Lemon wedges, for serving
- Place bacon in a large, cold, non-stick pan. Turn the heat to medium and cook, stirring occasionally until browned and starting to crisp on the outside, 10-12 minutes. Reduce the heat, if needed, to prevent the bacon from burning. Add onion to the pan and season with salt, pepper and red pepper flakes. Add a small amount of olive oil, if needed, depending on how much fat was rendered from the bacon.
- Sauté over medium heat for 3-5 minutes, or until onions are translucent. Add the kale and cook for about 6-8 minutes or until tender with a slight bite, adding a few spoons of water, as needed, to help steam the kale. Taste and adjust seasoning, if needed. Serve with lemon wedges. Enjoy.