Wilted Kale with Bacon and Vinegar

Wilted Kale with Bacon and Vinegar Recipe
Lacinato kale is also called Tuscan, dinosaur, or black kale. You can also use regular curly kale.
Serves 4 (serving size: 2/3 cup)

Ingredients

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3 center-cut bacon slices
3/4 cup vertically sliced red onion
8 cups lacinato kale, stemmed and chopped
2/3 cup unsalted chicken stock (such as Swanson)
1 tablespoon sherry vinegar
1 teaspoon maple syrup

Preparation

1. 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.

Variations

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 3.4g (sat 1.8g); 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 8.1g (sat 0.7g); SODIUM 143mg

Golden Shallots: Heat a Dutch oven over medium heat. Add 2 tablespoons olive oil; swirl to coat. Add 2 sliced shallots; cook 5 minutes or until golden, stirring frequently. Add 8 cups chopped kale, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to pan; cook 2 minutes. Add 2/3 cup unsalted chicken stock; cover and cook 4 minutes or until tender, stirring occasionally. Serves 4 (serving size: 1/2 cup) CALORIES 109; FAT 7.3g (sat 1g); SODIUM 200mg

Created date

July 2013

Nutritional Information

Calories 76
Fat 2 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.2 g
Protein 5 g
Carbohydrate 11.2 g
Fiber 1.9 g
Cholesterol 6 mg
Iron 1.3 mg
Sodium 155 mg
Calcium 108 mg