Dark, leafy greens like kale are incredibly good for you, so don't feel guilty about the bacon!
5 bacon strips
1/4 cup butter
1 large onion, chopped
3 garlic cloves, minced
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 1/2 cups chicken or vegetable broth
1/3 cup cider vinegar
1 tablespoon sugar
2 pounds kale (or other greens such as collard, turnip, or mustard)
Hot sauce (optional)
How to Make It
Cook bacon in a Dutch oven or stockpot until crisp. Remove strips, crumble, and drain on paper towels.
Melt butter with drippings over medium-high heat. Add onion and next 5 ingredients, and cook 5 minutes or until tender.
Stir in chicken broth, cider vinegar, and sugar. Gradually add kale, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 30 minutes or until completely tender.
Stir in reserved bacon; season with hot sauce, if desired.
This recipe needs to cut way back on the salt. Because the bacon is already a little salty and there is a chance the cook could only have salted butter on hand, i would say start with 1/2 tsp tops. I used 1 tsp, plus salted butter and it was too much, but I enjoyed the rest of the flavours and I'm not about to go wasting a bunch of kale.
I give the concept of the recipe and combination of flavours 4 starts. Needs adjusting though :)
Thanks for sharing!