Prep 10 mins
Cook 20 mins
This is my go-to recipe for kale. I LOVE it as a side dish with pork chops and risotto. This recipe is from an issue of Bon Apetit listed on the Epicurious website.
- 8 ounces bacon, coarsely chopped
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 2 bunches kale, stems cut away, leaves torn into 1-inch pieces
- 2 cups low sodium chicken broth
- Sauté bacon in large pot over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pot. Add shallots and garlic to drippings. Sauté over medium-high heat until tender, about 2 minutes. Add kale and broth. Cover and cook until kale wilts and is almost tender, stirring occasionally, about 12 minutes. Uncover and cook until kale is tender and most of broth has cooked away, stirring occasionally, about 12 minutes longer. Season with salt and pepper. Transfer kale to bowl. Sprinkle with bacon and serve.
This is a great recipe. I've been wanting to try Kale as a side dish and I'm so glad that I picked this one. I didn't have shallots so used red onion but other than that I made as directed. A lot like spinach but with a lot milder flavor that we enjoyed so much more. The bacon is wonderful in this. I added a little fresh lemon juice to mine but DH liked as is. This only served the two of us. I feel sorry for the other two that didn't get any. I'll made this again for sure. Thanks for sharing. Made for New Kids tag game.