Braised Kale with Bacon and Cider

Braised Kale with Bacon and Cider Recipe
Randy Mayor; Lydia DeGaris-Pursell
This recipe calls for what might appear to be a lot of kale, but it wilts to a manageable amount in the pan. The dish is a suitable side for roast chicken or pork. Also, consider using kale as a stand-in for spinach in other dishes. This low-calorie side dish has about 15 percent of the minimum daily recommended amount of fiber.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Nutritional Information

Calories 75
Caloriesfromfat 28 %
Fat 2.3 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 0.4 g
Protein 2.5 g
Carbohydrate 12.7 g
Fiber 2.1 g
Cholesterol 3 mg
Iron 1 mg
Sodium 255 mg
Calcium 71 mg

Ingredients

2 bacon slices
1 1/4 cups thinly sliced onion
1 (1-pound) bag chopped kale
1/3 cup apple cider
1 tablespoon apple cider vinegar
1 1/2 cups diced Granny Smith apple (about 10 ounces)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.

Increase heat to medium-high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add kale, and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally. Add apple, salt, and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with bacon.

Note:

Judy Lockhart,

January 2004
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