1-2 bunches of kale is plenty for the recipe. I'm not sure sherry vinegar is absolutely necessary - Janice used cider vinegar and my guess is that the flavor change would be minimal at best. This basically tastes a lot like a typical side of Southern greens.
Wilted Kale with Bacon and Vinegar
Lacinato kale is also called Tuscan, dinosaur, or black kale. You can also use regular curly kale.
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- Calories: 76
- Fat: 2g
- Saturated fat: 0.8g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.2g
- Protein: 5g
- Carbohydrate: 11.2g
- Fiber: 1.9g
- Cholesterol: 6mg
- Iron: 1.3mg
- Sodium: 155mg
- Calcium: 108mg
- 3 center-cut bacon slices
- 3/4 cup vertically sliced red onion
- 8 cups lacinato kale, stemmed and chopped
- 2/3 cup unsalted chicken stock (such as Swanson)
- 1 tablespoon sherry vinegar
- 1 teaspoon maple syrup
- 1. Cook bacon in a Dutch oven over medium-low heat until crisp. Remove from pan; crumble. Increase heat to medium. Add onion to drippings in pan; sauté 3 minutes. Add kale; cook 2 minutes or until kale begins to wilt, stirring occasionally. Add stock; cover and cook 4 minutes or until tender, stirring occasionally. Stir in vinegar and syrup. Sprinkle with crumbled bacon.
- Coconut, Ginger & Lime: Heat a Dutch oven over medium-low heat. Add 1 tablespoon light coconut milk and 1 teaspoon canola oil. Add 1 seeded minced jalapeño and 2 teaspoons minced ginger; cook 1 minute. Add 8 cups chopped kale; cook 2 minutes. Add 1/4 cup light coconut milk, 1/4 cup water, and 1/2 teaspoon sugar; cover and cook 4 minutes. Stir in 1/4 cup light coconut milk, 2 teaspoons lime juice, and 1/8 teaspoon kosher salt. Serves 4 (serving size: 1/2 cup) CALORIES 69; FAT 3.4g (sat 1.8g); SODIUM 99mg
- Farro & Walnuts: Prepare 1 cup pearled farro. Heat a Dutch oven over medium-low heat. Add 2 teaspoons walnut oil and 3 1/2 cups chopped kale; cook 2 minutes. Add 1/3 cup unsalted chicken stock; cover and cook 4 minutes. Combine 4 teaspoons sherry vinegar and 1 teaspoon maple syrup in a bowl. Add farro, 2 teaspoons walnut oil, and 1/4 teaspoon kosher salt. Add kale mixture and 2 tablespoons toasted chopped walnuts. Serves 4 (serving size: 3/4 cup) CALORIES 256; FAT 8.1g (sat 0.7g); SODIUM 143mg
- Golden Shallots: Heat a Dutch oven over medium heat. Add 2 tablespoons olive oil; swirl to coat. Add 2 sliced shallots; cook 5 minutes or until golden, stirring frequently. Add 8 cups chopped kale, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to pan; cook 2 minutes. Add 2/3 cup unsalted chicken stock; cover and cook 4 minutes or until tender, stirring occasionally. Serves 4 (serving size: 1/2 cup) CALORIES 109; FAT 7.3g (sat 1g); SODIUM 200mg
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