Kale With Bacon And Onions Recipes

BRAISED KALE WITH BACON AND ONIONS

Steps:

• Wash the 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, and stack, roll, and cut larger leaves across into 1-inch-wide strips. Set aside in a large bowl.. Cook the bacon in a skillet over medium heat, stirring frequently, until browned and its fat is rendered, about 5 to 10 minutes. Add the onion, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden, about 5 minutes.. Raise the heat to medium-high, add a handful of kale, and toss until it is wilted. Continue adding kale by the handfuls, stirring constantly, and allowing each addition to wilt before adding more.. When all the kale is in the pan, season it with salt and pepper to taste, add a splash of water, and reduce the heat to medium-low. Cook until the greens are nearly tender, 3 to 8 minutes, depending on the youth and freshness of the kale. It should be tender but still retain its lovely green color.

KALE WITH BACON

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.

QUICK KALE WITH BACON AND ONIONS

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 6 minutes or until onion is tender and begins to brown.
• Add 5 cups kale, 1/4 cup broth, salt, and peppers to pan. Cover, reduce heat, and cook 4 minutes. Add remaining 5 cups kale and remaining 1/4 cup broth to pan.
• Cover and cook 16 minutes or until tender, stirring occasionally. Sprinkle with bacon. Serve with lemon wedges.

SAUTéED KALE WITH ONION AND BACON

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

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.