Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
Serves 4 (serving size: 2/3 cup)

Lacinato kale is also called Tuscan, dinosaur, or black kale. You can also use regular curly kale.

How to Make It

Step 1

Cook bacon in a Dutch oven over medium-low heat until crisp. Remove from pan; crumble. Increase heat to medium. Add onion to drippings in pan; sauté 3 minutes. Add kale; cook 2 minutes or until kale begins to wilt, stirring occasionally. Add stock; cover and cook 4 minutes or until tender, stirring occasionally. Stir in vinegar and syrup. Sprinkle with crumbled bacon.

Step 2

Variations

Step 3

Coconut, Ginger & Lime: Heat a Dutch oven over medium-low heat. Add 1 tablespoon light coconut milk and 1 teaspoon canola oil. Add 1 seeded minced jalapeño and 2 teaspoons minced ginger; cook 1 minute. Add 8 cups chopped kale; cook 2 minutes. Add 1/4 cup light coconut milk, 1/4 cup water, and 1/2 teaspoon sugar; cover and cook 4 minutes. Stir in 1/4 cup light coconut milk, 2 teaspoons lime juice, and 1/8 teaspoon kosher salt. Serves 4 (serving size: 1/2 cup) CALORIES 69; FAT 4g (sat 8g); SODIUM 99mg

Step 4

Farro & Walnuts: Prepare 1 cup pearled farro. Heat a Dutch oven over medium-low heat. Add 2 teaspoons walnut oil and 3 1/2 cups chopped kale; cook 2 minutes. Add 1/3 cup unsalted chicken stock; cover and cook 4 minutes. Combine 4 teaspoons sherry vinegar and 1 teaspoon maple syrup in a bowl. Add farro, 2 teaspoons walnut oil, and 1/4 teaspoon kosher salt. Add kale mixture and 2 tablespoons toasted chopped walnuts. Serves 4 (serving size: 3/4 cup) CALORIES 256; FAT 1g (sat 7g); SODIUM 143mg

Step 5

Golden Shallots: Heat a Dutch oven over medium heat. Add 2 tablespoons olive oil; swirl to coat. Add 2 sliced shallots; cook 5 minutes or until golden, stirring frequently. Add 8 cups chopped kale, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to pan; cook 2 minutes. Add 2/3 cup unsalted chicken stock; cover and cook 4 minutes or until tender, stirring occasionally. Serves 4 (serving size: 1/2 cup) CALORIES 109; FAT 3g (sat 1g); SODIUM 200mg

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Susan1947's Review

lynn770
May 01, 2014
N/A

berndog76's Review

daneanp
March 12, 2014
Only change was that I made was I added a few red pepper flakes at the end. It was delicious! Will definitely make this again.

daneanp's Review

berndog76
January 29, 2014
I thought this was good but the rest of the family just isn't into kale. :( Their loss. I bet this would work with spinach, just with less cooking time.

lynn770's Review

JaniceG65
September 12, 2013
N/A

mandofan's Review

mandofan
September 02, 2013
1-2 bunches of kale is plenty for the recipe. I'm not sure sherry vinegar is absolutely necessary - Janice used cider vinegar and my guess is that the flavor change would be minimal at best. This basically tastes a lot like a typical side of Southern greens.

JaniceG65's Review

Susan1947
August 12, 2013
Don't like reviews that make changes; but here I am. Didn't have Sherry vinegar-used apple cider & didn't have syrup-left it out. The result was very good. We like salt & crushed red pepper flakes, so used that on top. Thanks,