Photo: Randy Mayor; Styling: Leigh Ann Ross
6 servings (serving size: about 3/4 cup and 1 lemon wedge)

One serving of this hearty side offers more than your day's need of vitamin K, which helps promote strong bones.

How to Make It

Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 6 minutes or until onion is tender and begins to brown. Add 5 cups kale, 1/4 cup broth, salt, and peppers to pan. Cover, reduce heat, and cook 4 minutes. Add remaining 5 cups kale and remaining 1/4 cup broth to pan. Cover and cook 16 minutes or until tender, stirring occasionally. Sprinkle with bacon. Serve with lemon wedges.

Ratings & Reviews

EllenDeller's Review

April 27, 2013
I often make kale, but this is the BEST kale I've ever made. Just delicious! I added a little garlic in with the onion and I used the bacon drippings (measured) instead of oil, but that's the only change.

carolfitz's Review

October 02, 2012
Added about 1/8c thin-sliced garlic along with the onions. Our bunch of curly kale, after being stemmed & rough-chopped, came out about 12c raw and cooked down to four generous portions, no leftovers. Served with CL's Spanish-style cod. Pretty good.

PattiCLFan's Review

May 12, 2010
This is a great recipe, especially for those new to kale. Great flavor and easy to make. Tried with veggie broth and no bacon for my vegetarian daughter - she liked it as well - just added the bacon for the rest of the family.

Margaret2701's Review

May 12, 2010
This is a recipe the longer you cook the better it gets. Feel free to simmer these for over an hour.

NCYankee's Review

November 22, 2009
This dish is recommended for people who can handle strong tastes. Don't try this if you are new to kale. Easy, delicious. Turkey bacon works great as a healthier substitute. Cook a lot as it cooks down to a small quantity.