FoodReference.com (since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

 You are here > Home > Recipes

Vegetable Recipes• Chickpeas to Lentils • >  Kale with Garlic & Bacon

 

FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

KALE WITH GARLIC AND BACON

Serves 8.

1 1/4 pounds kale (2 bunches)
4 slices bacon, cut into 1-inch pieces
2 teaspoons minced garlic
1 1/4 cups water
Salt and ground black pepper to taste
 

Cooking Directions
Rinse kale in cold water; drain well. Remove ends of stems; cut leaves into 1-2-inch pieces (should have about 22 cups); set aside.

In a large heavy skillet cook the bacon over moderate heat, stirring frequently until crisp.

Transfer bacon to paper towels to drain; reserve bacon drippings in skillet.

Return skillet to medium heat and sauté garlic, until golden brown.

Add kale and water, reduce heat to low. Cover and simmer for 10 to 15 minutes, stirring occasionally until the kale is wilted and tender.

Remove cover and continue to simmer until most of the liquid is evaporated.

Stir in the bacon and salt and pepper to taste.

Transfer kale to a serving dish.

Serving Suggestions
Kale is a member of the cabbage family and has a mild cabbage flavor. This frilly-leafed vegetable comes in many colors from deep green to shades of blue or purple. A colorful side dish to compliment a roast dinner or a ham buffet.
 

Nutrition Facts
Calories 40 calories; Protein 2 grams; Fat 2 grams; Sodium 70 milligrams; Cholesterol 5 milligrams; Saturated Fat 0 grams; Carbohydrates 5 grams; Fiber 2 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

 

RELATED RECIPES

 • Chickpeas to Lentils •  |  Chickpeas & Vegetables Stir Fry  |  Chickpeas, Stewed  |  Chickpeas: Parsley & Lemon Chickpeas  |  Chickpeas and Peppers  |  Chick Peas with Sun Dried Tomatoes  |  Collards: Pineapple Collards  |  Collard Greens, Maple Sweetened  |  Collards, Kod's Quickie Collards  |  Collard Greens, Roasted Garlic  |  Collard Greens, Louisiana  |  Collard Greens, Sauteed  |  CORN RECIPES >>>  |  Cranberry Relish, Fresh  |  Cucumbers with Cream (1893)  |  Cucumbers, Stewed Cucumbers  |  Cucumbers, Stuffed Cucumbers  |  Dandelions, Curried Dandelions  |  Dandelions with Gravy  |  Dandelion with Garlic & Olive Oil  |  Dandelion Greens (Wild) w/Chestnuts  |  EGGPLANT RECIPES >>>  |  Fennel Baked w/Olives & Tomatoes  |  Endive, Braised Endives  |  Fennel, Braised Fennel with Shallots  |  Fennel Gratin  |  Fennel, Greek Fennel Skillet  |  Fennel with Mozzarella  |  Fennel, Roast Fennel with Orange  |  Indonesian Tamarind Vegetables  |  Kale or Chard Pie  |  Kale, Steamed with Sesame Oil  |  Kale with Garlic & Bacon  |  Kale, Sesame Kale  |  Kale: Smoky Kale and Olives  |  Kohlrabi Sauteed with Butter & Dill  |  Kohlrabi with Peas and Potato  |  Leeks Mimosa with Hazelnuts  |  Leeks, Sweet and Sour  |  Leeks, Grilled with Romesco  |  Lentils with Cream and Butter  |  Lentils, Simmered Lentils  |  Lentils, Spicy Red Lentils 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  


 

fr-logo-w165

 

Popular Pages