Sauteed Kale With Bacon And Vinegar Recipes

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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 :

GARLIC BACON KALE RECIPE (HOW TO COOK KALE)



Garlic Bacon Kale Recipe (How to Cook Kale) image

This nutrient packed superfood is sure to impress! With bacon and garlic it smells just as good as it tastes!

Provided by Holly Nilsson

Categories     Side Dish

Time 20m

Number Of Ingredients 5

3 slices bacon (chopped)
½ cup onion (finely chopped)
1 bunch kale (washed)
2 cloves garlic (minced)
salt & pepper to taste

Steps:

  • Cook bacon until crisp over medium heat. Remove bacon and set aside reserving drippings.
  • Reduce heat to medium low and cook onion in the drippings until tender, about 10 minutes.
  • Add kale and garlic stirring until cooked, about 5 minutes.
  • Season with salt and pepper to taste. Sprinkle with bacon and serve.

Nutrition Facts : Calories 86 kcal, Carbohydrate 3 g, Protein 3 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 115 mg, ServingSize 1 serving

SAUTEED KALE WITH BACON



Sauteed Kale with Bacon image

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

1 large bunch of kale, chopped with stems removed (about 8 oz of kale after trimming)
2 slices thick-cut bacon, chopped
1 teaspoon minced garlic ((about 1 clove))
¼ cup chicken broth, beef broth or water
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
Salt and pepper, to taste

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

SAUTEED KALE WITH BACON



Sauteed Kale with Bacon image

This Sauteed Kale with bacon, onion and garlic is a delicious and easy side dish you can make in under 15 minutes. This dish will become your favorite to make with this leafy green vegetable!

Provided by Anna

Categories     Side Dish

Time 25m

Number Of Ingredients 6

6 cups chopped kale
4 slices of bacon
1 medium yellow onion
3 garlic cloves (minced)
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Start by washing and chopping your kale.
  • Chop bacon, onion and mince garlic.
  • In a skillet, cook bacon until crispy.
  • Add onion and garlic and sautee until golden brown.
  • Add kale and sautee until wilted.
  • Season with salt and pepper. Serve.

Nutrition Facts : Calories 106 kcal, Carbohydrate 4 g, Protein 3 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 438 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

KALE WITH ROASTED BEETS AND BACON



Kale with Roasted Beets and Bacon image

Provided by Guy Fieri

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 beets (about 14 ounces)
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
6 thick-cut applewood-smoked bacon slices (8 ounces), diced
1 large bunch kale (about 1 1/2 pounds), washed, stemmed and cut into 1-inch pieces
1/3 cup low-sodium chicken stock
4 tablespoons apple cider vinegar

Steps:

  • Preheat the oven to 425 degrees F.
  • Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
  • In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
  • Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.

SAUTEED KALE WITH BACON AND VINEGAR



Sauteed Kale with Bacon and Vinegar image

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

1 large bunch of kale (about 3/4 pound)
2 bacon slices, chopped
2 teaspoons cider vinegar, or to taste

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.

SAUTEED KALE



Sauteed Kale image

Try Bobby Flay's simple Sauteed Kale recipe from Food Network. For a pop of flavor, add a splash of red wine vinegar at the end.

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

SAUTEED KALE WITH GARLIC



Sauteed Kale with Garlic image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.

KALE WITH GARLIC AND BACON



Kale with Garlic and Bacon image

Categories     Garlic     Leafy Green     Pork     Side     Sauté     Thanksgiving     Quick & Easy     Wheat/Gluten-Free     Bacon     Kale     Fall     Gourmet     Sugar Conscious     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 4

2 1/2 pounds kale (about 4 bunches), tough stems and center ribs cut off and discarded
10 bacon slices (1/2 pounds), cut into 1/2-inch pieces
4 garlic cloves, finely chopped
2 cups water

Steps:

  • Stack a few kale leaves and roll lengthwise into a cigar shape. Cut crosswise into 1/4-inch-wide strips with a sharp knife. Repeat with remaining leaves.
  • Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain. Pour off and discard all but 3 tablespoons fat from pot, then cook garlic in remaining fat over moderately low heat, stirring, until pale golden, about 30 seconds. Add kale (pot will be full) and cook, turning with tongs, until wilted and bright green, about 1 minute. Add water and simmer, partially covered, until just tender, 6 to 10 minutes. Toss with bacon and salt and pepper to taste.

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.

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.

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