Braised Kale with Bacon and Cider

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.

I have never eaten kale before, and this recipe is awesome.

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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.

I used apple juice instead of the apple cider and omitted the apple and it was awesome!

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.

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.

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.

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.

My wife and I love this recipe. We generally pair with a pork roast or tenderloin.