Kale With Bacon Vinegar Recipes
SAUTEED KALE WITH BACON
A delicious way to enjoy healthy leafy greens! Sauteed Kale with Bacon is a flavorful, tender and a perfect side dish recipe for just about any meal.
Provided by Blair Lonergan
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Cook bacon in a large skillet over medium-high heat until crispy. Use a slotted spoon to remove the bacon and set aside. Reserve 2 tablespoons of bacon drippings in the skillet; drain off the rest.
- Add the garlic and cook until soft, stirring constantly (about 1-2 minutes). Add the broth and kale; toss to combine. Cover and cook for 3-5 minutes, or until leaves are tender and bright green. Remove cover and continue to cook and stir until all of the liquid evaporates. Add vinegar, drizzle with maple syrup, and season with salt and pepper. Garnish with crispy bacon just before serving.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 55.4 kcal, Carbohydrate 4.3 g, Protein 3.1 g, Fat 3 g, SaturatedFat 1.1 g, Cholesterol 6.3 mg, Sodium 136.3 mg, Fiber 1.1 g, Sugar 1.7 g, UnsaturatedFat 1.5 g
KALE WITH BACON
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
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 :
RAW KALE SALAD WITH WARM BACON VINAIGRETTE
Steps:
- Lay the bacon in a large skillet over medium heat and cook to your desired crispness, 5 to 10 minutes. Transfer the bacon to a paper towel-lined plate, reserving the drippings and leaving any crunchy bits in the skillet.
- While the bacon cooks, remove the stems from the kale and discard. Roll up the leaves lengthwise and slice crosswise into thin strips. Transfer to a large bowl; add the nuts, chickpeas and Parmesan.
- Return the skillet to medium heat and add back 3 tablespoons of the reserved bacon drippings. (If you don't have 3 tablespoons, make up the difference with olive oil.) Add the shallots and cook for 1 minute, stirring constantly. Whisk in the vinegar, brown sugar and mustard, scraping up any brown bits from the bottom of the skillet. Remove the vinaigrette from the heat and season with salt and pepper.
- Chop the bacon and add it to the bowl. Drizzle in the warm dressing and toss to coat the salad. Serve immediately.
KALE SAUTéED WITH BACON AND GARLIC
Kale is braised slowly in oil used to cook bacon, garlic and onion to make it soft and tender.
Provided by Irish American Mom
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Cut the bacon strips into pieces or lardons.
- In a large skillet heat the oil over medium heat and add a knob of butter. Add the bacon and cook until browned. Remove the bacon to a plate with paper towel to drain.
- Add the chopped onion to the skillet and cook until softened.
- Place the kale and garlic in the skillet and stir into the onion. Cook until softened, for about 5 minutes.
- Before serving, sprinkle with the cooked bacon.
Nutrition Facts : Calories 142 kcal, Carbohydrate 6 g, Protein 4 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 178 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KALE, APPLE, AVOCADO, AND BACON SALAD
This salad has everything: the creaminess of avocado, the tanginess of apple, the crunch of almonds, and, of course, bacon. A great way to use extra kale.
Provided by iloveonions
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Toss apples with lemon juice in a large bowl to coat. Add kale, bacon, avocado, and almonds; toss to mix.
- Whisk olive oil, vinegar, maple syrup, mustard, pepper, and salt together in a bowl until smooth; drizzle over salad and toss to coat.
Nutrition Facts : Calories 1109.8 calories, Carbohydrate 58.9 g, Cholesterol 38.1 mg, Fat 94.4 g, Fiber 11.7 g, Protein 17.5 g, SaturatedFat 17.6 g, Sodium 1107.6 mg, Sugar 27.1 g
QUICK AND SIMPLE STIR-FRIED KALE AND BACON
This is a super quick, one-pan recipe that makes for a delicious side dish!
Provided by Michelle Tam
Categories Side Dish
Time 15m
Number Of Ingredients 5
Steps:
- Wash your kale. Rip off the leaves from the stem and chop 'em. Assemble the rest of your ingredients.
- Sauté the bacon bits in a large cast iron skillet over medium heat. Once they're crisped up, add in the kale leaves with a dash of salt and pepper.
- Stir the kale and bacon for a couple of minutes, just until the kale leaves wilt. Then splash on some vinegar. That's it!
Nutrition Facts : Calories 206 kcal, Carbohydrate 13 g, Protein 10 g, Fat 14 g, Sugar 1 g, ServingSize 1 serving
SAUTEED KALE WITH BACON AND VINEGAR
Categories Side Sauté Quick & Easy Vinegar Bacon Kale Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 3
Steps:
- Cut stems and center ribs away from kale leaves and coarsely tear leaves. In a large heavy saucepan of boiling salted water cook leaves 5 minutes and drain well in colander. In pan cook bacon over moderate heat, stirring, intil crisp. Pour off all but about 1 tablespoon fat from pan. Add kale to bacon and sauté over moderately high heat, stirring, until heated through. Toss kale with vinegar and season with salt and pepper.
BRAISED KALE WITH BACON AND ONIONS
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
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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DUTCH KALE STAMPPOT - AN AUTHENTIC RECIPE FROM HOLLAND
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Cuisine DutchCategory EntreeServings 4Total Time 50 mins
WILTED KALE WITH BACON AND VINEGAR RECIPE | MYRECIPES
From myrecipes.com
3.5/5
- Cook bacon in a Dutch oven over medium-low heat until crisp. Remove from pan; crumble. Increase heat to medium. Add onion to drippings in pan; sauté 3 minutes. Add kale; cook 2 minutes or until kale begins to wilt, stirring occasionally. Add stock; cover and cook 4 minutes or until tender, stirring occasionally. Stir in vinegar and syrup. Sprinkle with crumbled bacon.
- Coconut, Ginger & Lime: Heat a Dutch oven over medium-low heat. Add 1 tablespoon light coconut milk and 1 teaspoon canola oil. Add 1 seeded minced jalapeño and 2 teaspoons minced ginger; cook 1 minute. Add 8 cups chopped kale; cook 2 minutes. Add 1/4 cup light coconut milk, 1/4 cup water, and 1/2 teaspoon sugar; cover and cook 4 minutes. Stir in 1/4 cup light coconut milk, 2 teaspoons lime juice, and 1/8 teaspoon kosher salt. Serves 4 (serving size: 1/2 cup) CALORIES 69; FAT 4g (sat 8g); SODIUM 99mg
- Farro & Walnuts: Prepare 1 cup pearled farro. Heat a Dutch oven over medium-low heat. Add 2 teaspoons walnut oil and 3 1/2 cups chopped kale; cook 2 minutes. Add 1/3 cup unsalted chicken stock; cover and cook 4 minutes. Combine 4 teaspoons sherry vinegar and 1 teaspoon maple syrup in a bowl. Add farro, 2 teaspoons walnut oil, and 1/4 teaspoon kosher salt. Add kale mixture and 2 tablespoons toasted chopped walnuts. Serves 4 (serving size: 3/4 cup) CALORIES 256; FAT 1g (sat 7g); SODIUM 143mg
SAUTéED KALE WITH CIDER VINEGAR - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Reviews 3Calories 140 per servingCategory Side Dish
- Heat oil in a large skillet or large Dutch oven over medium-high heat. Add onion and salt and cook, stirring often until the onion starts to soften and brown, 3 to 5 minutes.
- Add kale and stir to coat with the onions. Add 2 tablespoons water, cover and cook for 2 minutes. Stir again and check if there is moisture on the bottom of the pan. If it has dried up, add 1 to 2 more tablespoons of water. Cover and continue cooking, until the kale is tender, 3 to 5 minutes more.
RECIPE: BRAISED BACON AND KALE - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
HOW TO MAKE WILTED KALE WITH BACON AND VINEGAR | …
From cookinglight.com
Estimated Reading Time 2 mins
SAUTEED KALE WITH BALSAMIC VINEGAR - ELEVAYS
From elevays.com
Estimated Reading Time 2 mins
- Heat 2 to 3 tablespoons of olive oil over medium heat. Once hot add the onion and sauté until soft, but not translucent.
- Add the kale and sauté with the garlic and onion, coating the leaves with oil as you stir. Feel free to add more oil if you need to prevent things from sticking. Season the kale with salt and pepper to taste.
BRAISED KALE WITH BACON AND CIDER RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (13)Calories 75 per servingServings 6
- Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
- Increase heat to medium-high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add kale, and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally. Add apple, salt, and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with bacon.
BRAISED KALE WITH BACON AND ONIONS - LODGE CAST IRON
From lodgecastiron.com
Servings 4Category Side Recipes Paleo Recipes Whole30 RecipesAuthor Damon Lee FowlerEstimated Reading Time 2 mins
- 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; stack, roll, and cut larger leaves across into 1-inch-wide strips. Set aside in a large bowl.
- Cook the bacon in a 10-inch cast iron skillet with a lid or a Dutch oven over medium heat, stirring frequently, until browned and its 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 the heat to medium-high, add a handful of kale, and toss until it is wilted. Continue adding the kale by 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, cover, 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.
TANGY WILTED KALE AND BACON RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
Servings 4Estimated Reading Time 2 minsCategory Side DishTotal Time 20 mins
KALE SALAD WITH WARM BACON VINAIGRETTE - JUST A TASTE
From justataste.com
5/5 (8)Total Time 20 minsCategory Salad, Side DishCalories 330 per serving
- Strip the leaves from the stems of the kale, and then roll up the leaves and chiffonade them into thin strips. Place the kale in a large bowl then add the toasted nuts, crispy chickpeas and Parmesan.
- Cook the bacon in a large sauté pan over medium heat, reserving all drippings and leaving all crunchy bits in the pan. Transfer the bacon to a paper towel-lined plate.
- Return the sauté pan over medium heat and add 3 tablespoons of the reserved bacon drippings back to the pan. (If you don't have 3 tablespoons of drippings, use what you have plus some olive oil.) Add the shallots and sauté 1 minute, stirring constantly. Whisk in the vinegar, mustard and brown sugar, scraping up any brown bits on the bottom of the pan. Remove the vinaigrette from the heat and season with salt and pepper.
- Chop up the reserved bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing and serve immediately.
KALE SALAD WITH BACON-BLUE CHEESE VINAIGRETTE RECIPE ...
From eatingwell.com
5/5 (8)Total Time 30 minsCategory Healthy Salad RecipesCalories 189 per serving
- Toss potatoes, 1 tablespoon oil, thyme and 1/4 teaspoon each salt and pepper in a large bowl. Spread out on a large baking sheet (reserve the bowl). Roast the potatoes, stirring once or twice, until tender and browned, 15 to 20 minutes.
- Place kale in the large bowl, add the hot potatoes and let stand for several minutes, tossing occasionally, until the potatoes are warm but not hot.
- Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, blue cheese, shallot, mustard, parsley and the remaining 1/4 teaspoon salt and pepper in a small bowl. Drizzle the dressing over the warm salad. Add bacon, endive and currants (or cranberries); toss to combine. Serve immediately.
BRAISED KALE WITH BACON RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 30 mins
- In a large, deep skillet, cook the bacon in the oil over moderately high heat, turning once, until crisp, about 6 minutes. Drain the bacon on paper towels, leaving the fat in the skillet. Coarsely chop the bacon.
- Add the onion and garlic to the skillet and cook over moderate heat, stirring occasionally, until softened and lightly browned, about 6 minutes. Add the kale, season with salt and pepper and toss until slightly wilted. Stir in the vinegar, cover and cook over high heat until the kale is tender, about 5 minutes. Stir in the chopped bacon and serve.
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