I have never eaten kale before, and this recipe is awesome.
Braised Kale with Bacon and Cider
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.
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- Calories: 75
- Calories from fat: 28%
- Fat: 2.3g
- Saturated fat: 0.8g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.4g
- Protein: 2.5g
- Carbohydrate: 12.7g
- Fiber: 2.1g
- Cholesterol: 3mg
- Iron: 1mg
- Sodium: 255mg
- Calcium: 71mg
- 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
- 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.
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