Braised Kale with Bacon and Cider

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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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