Bacon, onion, garlic, and coconut vinegar add tremendous flavor to this nutritious kale side dish. Feel free to experiment with other greens as well.
6 ounces applewood-smoked bacon, finely chopped
1 small onion, finely chopped
3 large garlic cloves, lightly crushed
2 bay leaves
1 pound kale, stems and ribs removed, chopped fine
2 to 3 tbsp. reduced-sodium soy sauce
2 to 3 tbsp. coconut vinegar or 1 to 2 tbsp. cider vinegar
1/2 teaspoon freshly ground black pepper
1 Thai or serrano chile, crushed (optional)
How to Make It
In a 4- to 5-qt. pan over medium heat, cook bacon, stirring, until crisp, 8 to 10 minutes. Pour bacon and fat through a fine strainer into a bowl. Return 5 tbsp. fat to pan; discard the rest.
Add onion, garlic, and bay leaves and cook over medium-high heat, stirring often, until onion is pale golden, 5 minutes. Toss in kale; cook, stirring, until wilted. Add 1 cup water, half the bacon, 2 tbsp. each soy sauce and coconut vinegar, the pepper, and chile. Simmer, covered, adding water if pan gets dry, until kale is very tender, 60 minutes. Add soy and vinegar to taste. Serve sprinkled with remaining bacon.
Loved it! We made ours vegan... used ancho chiles instead of bacon for smoky, spicy flavor (substitute some olive oil for bacon drippings). Three kinds of kale from the garden (dinosaur, red and russian). Took the tip on serving with rice and cold beer... with sweet mango on the side.
I had some bacon already cooked and frozen, so I used it. I sauteed the onion and kale together in a little EVOO, then added the water, soy sauce, and vinegar sauce and simmered it, but just for 10 minutes, which was plenty. I added the bacon for about a minute at the end just to heat it up. If I had cooked the kale for an hour as recommended, it would have been overcooked and a bad color. Served it with slices of salami and manchega cheese, rosemary crackers, roasted vegetables, and whole cranberry sauce.
This was DELICIOUS! The flavors and the texture are mouthwatering. My boyfriend took one bite and said, "Wow." That's not easy to do. I was fresh out of Thai chile so, I substituted with black pepper. Haha! I thought the recipe called for both Apple Cider Vinegar and Coconut Vinegar. I added Apple Cider Vinegar but, I couldn't find coconut vinegar so, I used 1 table spoons of Malibu Rum. Oh My Gosh... yummy! Just an FYI bake the bacon in the oven 1st on 375 for about 20-30 minutes depending on the oven and the quality of the bacon - watch it carefully until it's a perfect dark auburn. Do this so that it's crispy on all sides. Yum! Saute the Kale with the onions and everything. Then, add the bacon bits last - I used food cutting scissors to make bacon squares. ENJOY!
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