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Braised Kale with Bacon and Cider

Randy Mayor; Lydia DeGaris-Pursell
Yield 6 servings (serving size: 2/3 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.