Braised Kale With Bacon And Onions Recipes

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BRAISED KALE WITH RED BELL PEPPER AND BACON



Braised Kale with Red Bell Pepper and Bacon image

Provided by Guy Fieri

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

8 ounces slab bacon, diced
1/2 onion, diced
1/2 red bell pepper, diced
Kosher salt
1 bunch kale, stemmed and cut into pieces
Pinch red pepper flakes
2 tablespoons apple cider vinegar
Freshly ground black pepper

Steps:

  • Render the bacon until crispy in a Dutch oven over medium-high heat. Remove and set aside on a paper towel-lined plate. Add the onions and bell pepper and sprinkle with salt. Stir to combine and saute until translucent, about 5 minutes. Add the kale and red pepper flakes and toss to combine. Allow the kale to wilt, about 2 minutes. Turn off the heat and toss in the apple cider vinegar. Taste and adjust the seasoning with salt and pepper.

BRAISED TUSCAN KALE WITH PANCETTA AND CARAMELIZED ONIONS



Braised Tuscan Kale with Pancetta and Caramelized Onions image

Provided by Jarrod Verbiak

Yield Makes 6 side-dish servings

Number Of Ingredients 12

2 1/4 pound Tuscan kale (3 bunches; also called cavolo nero, lacinato kale, or dinosaur kale), stems and center ribs discarded
2 tablespoons extra-virgin olive oil
1/2 pound pancetta, cut into 1/4-inch dice (1 3/4 cups)
2 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
2 fresh flat-leaf parsley sprigs
2 large onions, finely chopped
1 whole head of garlic, halved horizontally
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
3 to 4 cups unsalted chicken stock
Special Equipment
parchment paper; kitchen string

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Cut out a round of parchment paper to fit just inside a 5- to 6-quart heavy ovenproof pot, then set round aside.
  • Blanch kale in a 6- to 8-quart pot of boiling salted water in 2 batches, 2 minutes per batch, transferring with tongs to a colander as blanched, then drain well.
  • Warm oil in 5- to 6-quart pot over moderate heat, then add pancetta and cook, stirring frequently, until crisp, 10 to 15 minutes. Transfer pancetta with a slotted spoon to a plate and reserve, discarding all but 1/4 cup of fat in pot (if necessary).
  • Tie thyme, bay leaf, and parsley together with kitchen string to make a bouquet garni and add to pot along with onions and garlic. Cook over moderate heat, stirring frequently, until onions are golden brown, about 20 minutes. Return pancetta to pot then add butter and heat, stirring occasionally, until melted. Stir in kale and add enough stock to cover three fourths of kale. Increase heat to high and bring to a simmer. Cover kale directly with parchment round, then transfer pot to oven and braise, stirring once or twice, until kale is very tender, about 45 minutes.
  • Transfer pot to stovetop and discard parchment, then boil mixture, stirring occasionally, until almost all of liquid is evaporated but kale is still moist, about 35 minutes. Discard bouquet garni and garlic and season kale with salt and pepper.

BRAISED KALE WITH BACON



Braised Kale with Bacon image

Categories     Side     Bacon     Kale

Yield makes 6 servings

Number Of Ingredients 6

1 pound (approximately 2 medium heads) kale
3 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
1/2 cup pancetta or bacon cut into 1/4 × 1/4 × 1-inch strips
Salt
1/4 teaspoon crushed hot red pepper, or to taste

Steps:

  • Remove the outer leaves of kale if damaged or discolored. Cut off the bases of the stems, wash the leaves twice in abundant cold water, and drain. Cut the leaves crosswise into 1-inch strips.
  • Heat the olive oil in a wide, heavy skillet over medium heat. Whack the garlic cloves with the side of a knife and toss the min to the oil. Stir in the bacon and cook, stirring, until the bacon and garlic are light golden, about 4 minutes.
  • Stir as many of the kale leaves into the skillet as will fit comfortably. Cook, stirring, until wilted enough to make room for more kale. Continue adding the kale, a handful at a time, until all the kale is in the skillet. Season lightly with salt and 1/4 teaspoon crushed red pepper. Cover the skillet, lower the heat to low, and cook, stirring occasionally, until tender, about 10 minutes. If all the liquid in the pan evaporates and the greens begin to stick to the pan, sprinkle a tablespoon or two of water over them. Taste the greens and season with additional salt and red pepper if you like. Serve immediately.

KALE WITH BACON



Kale with Bacon image

The hearty bacon flavor in this side dish makes you forget that you're eating right. Seasoned with garlic, it's a great way to enjoy vitamin-rich kale. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 6

2 bunches kale, trimmed and torn
8 bacon strips, diced
2 large onions, chopped
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add kale; cook for 10-15 minutes or until tender. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onions and garlic until onion is tender. , Drain the kale; stir into onion mixture. Add the salt, pepper and reserved bacon; heat through.

Nutrition Facts :

SAUTéED KALE WITH ONION AND BACON



Sautéed Kale with Onion and Bacon image

Gina: Some Southern greens benefit from long, slow cooking, but kale is best prepared as a speedy sauté. Shredding the kale allows it to cook even faster, keeping its bright color and abundant nutrients (calcium, vitamins A and C) intact. Adding bacon, onion, and the unexpected flavor of smoked Spanish paprika creates a spectacular side dish that just might steal the show from the main course. For a quick, satisfying dinner, you could also toss this sauté with whole-wheat pasta, and finish the dish with toasted pine nuts and grated Parmesan cheese.

Yield serves 8

Number Of Ingredients 11

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

Steps:

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

BRAISED KALE WITH BACON AND ONIONS



Braised Kale with Bacon and Onions image

Categories     Leafy Green     Onion     Side     Braise     Sauté     Quick & Easy     Vinegar     Bacon     Kale     Winter     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 4

2 bunches kale (about 20 ounces total), thick stems and ribs trimmed and chopped, leaves chopped
6 bacon slices, cut into 1/2-inch pieces
2 cups chopped onions
1/4 cup red wine vinegar

Steps:

  • Cook kale stems and ribs in large pot of boiling salted water until tender, about 10 minutes. Drain. Set aside.
  • Cook bacon pieces in heavy large pot over medium heat until brown and crisp, about 4 minutes. Add chopped onions and sauté until tender, about 8 minutes. Add kale leaves, ribs and stems and sauté until leaves are crisp-tender, about 10 minutes. Cover and cook until kale is very tender, stirring often, about 15 minutes. Stir in vinegar. Cook mixture 2 minutes to blend flavors. Season to taste with salt and pepper. Transfer to bowl and serve.

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