Quick Kale with Bacon and Onions

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Quick Kale with Bacon and OnionsRecipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
One serving of this hearty side offers more than your day's need of vitamin K, which helps promote strong bones.
6 servings (serving size: about 3/4 cup and 1 lemon wedge)


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2 teaspoons olive oil
1 cup chopped onion
10 cup chopped kale, divided
1/2 cup fat-free, less-sodium chicken broth, divided
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
2 bacon slices, cooked and crumbled
6 lemon wedges


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.

Created date

December 2007

Nutritional Information

Calories 75
Caloriesfromfat 36 %
Fat 3 g
Satfat 0.6 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 3.8 g
Carbohydrate 10.2 g
Fiber 2.1 g
Cholesterol 2 mg
Iron 1.4 mg
Sodium 213 mg
Calcium 110 mg