Braised Kale with Bacon and Cider

12 Reviews
ADD YOUR REVIEW
Randy Mayor; Lydia DeGaris-Pursell
Yield
6 servings (serving size: 2/3 cup)
By Judy Lockhart
January 2004
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 75
  • Caloriesfromfat 28%
  • Fat 2.3g
  • Satfat 0.8g
  • Monofat 0.9g
  • Polyfat 0.4g
  • Protein 2.5g
  • Carbohydrate 12.7g
  • Fiber 2.1g
  • Cholesterol 3mg
  • Iron 1mg
  • Sodium 255mg
  • Calcium 71mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

Tasty, cheap, easy

BGFreak99
October 27, 2016
I liked this a lot, though I must admit, I just kept all the bacon drippings in the pan instead of removing all of them except 1 TBSP.  I was cooking multiple things, didn't feel like going through the hassle, and didn't feel like there was much much more than 2 TBSPs max.  Also, I found this to come out to around 4-5 servings of 2/3 a cup each, so take that into consideration if you're planning on getting six of the suggested serving sizes from this recipe.  Lastly, I found the times to be waaay off.  At the most I'd braise with the lid on for about 5 minutes - definitely check it at that point lest you start burning the kale as I almost did.  Even on a Le Creuset dutch oven it took some hard scrubbing to get off some of the cooked-on kale that occurred from letting it braise for 10 minutes.

STalbott's Review

Puyiii
January 17, 2014
I have never eaten kale before, and this recipe is awesome.

Ashley010491's Review

chamy4ever
January 17, 2014
N/A

gendecoro's Review

tippytoes
November 21, 2013
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.

chamy4ever's Review

arthistorybabe
May 08, 2013
I used apple juice instead of the apple cider and omitted the apple and it was awesome!

arthistorybabe's Review

stacylynn
March 23, 2013
So good any easy. I didn't have cider or an apple and it was perfect. Would try again and not do the cider but try the apple for sure.

stacylynn's Review

Ashley010491
February 26, 2013
This was wonderful. I didn't have cider, but apple juice subbed in well. Easy to come together & will go into regular rotation, especially when kale is plentiful in our CSA. I'm always looking for something other than soups/stews to put it in & this fits the bill perfectly.

LVance's Review

Mandivola
October 11, 2012
A perfect balance of flavors. Perfect for fall. This is a great way to serve on of the most nutritious greens out there. I served with grilled salmon - next time I'll probably serve with pork.

vickilu's Review

STalbott
June 20, 2012
Made this with kale and collard greens. Great taste, how could you go wrong with beer! Pureed the leftovers for soup and put it in the freezer for a future meal.

BGFreak99's Review

mandofan
December 11, 2011
My wife and I love this recipe. We generally pair with a pork roast or tenderloin.