Subbed apple cider with juice and it was great. I like my veggies fresh and not overlooked so I cooked for only about 7 min. The trick with kale is to cut it in small pieces and cut out the thicker part of the stem which prevents large rubbery and hard pieces.
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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