Anyway, let's work on fixing this.
We've been battling feet of snow this winter here in the Greater Boston area. And I've been trying a few new recipes. Lately I've been using more kale. Yes, it's a superfood and all that. But I've also been trying to find other ways to incorporate it.
One simple way is to use it in salad and mix it with romaine or other greens. Just make sure to remove the thick stems.
Another idea I had was to make it into something akin to a collard greens type of dish. Garlic, caramelized onion and bacon come together for a lip-smacking delicious side that elevates the kale from something nutritious to something delicious.
Kale, Garlic & Bacon
INGREDIENTS:
- 1-2 bunches of kale, leaves only, no thick stems
- 3 slices bacon, cooked and then crumbled (you can be fancy and use pancetta)
- 5-8 cloves garlic
- 1/2 large red onion, thinly sliced in half moon pieces
- 1-2 TBSP balsamic vinegar
- Peperoncino or red pepper flakes - pinch or to taste
- salt
- pepper
METHOD:
1) Cook bacon. (When I made this I had cooked about 10 slices, some of which were consumed for breakfast).
2) When bacon is done, take it out of the oil and place on paper towels or paper to drain.
3) While bacon drippings are still hot, add onion and saute until transparent. You might need to add a little oil (olive or vegetable).
4) Then add bacon and garlic and saute until fragrant.
5) Add kale, a handful at a time. Stir once the kale on the bottom starts to wilt.
6) Add salt, pepper, peperoncino and balsamic vinegar.
7) Cook until all kale is sauted and tender to your taste, about 20 minutes, stirring occasionally.
Eat it as a side or use it to dress up a sandwich like below. YUM!
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