Braised Kale with Bacon
Kale season is upon us, folks, and right now I’m all about warm, nutritious piles of greens to get me through an otherwise colorless winter. Kale is tasty on its own, but with the addition of bacon, it’s elevated into something truly delicious. Throw in a dash of vinegar at the end and you’ve got yourself the perfect blend of savory, salty and tangy.
Ingredients:
4 slices applewood-smoked bacon, chopped (you can also use turkey bacon)
1 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
3 pounds kale (preferably dinosaur kale)
1 cup chicken broth
1 1/2 tablespoons red-wine vinegar
salt and pepper
1. In a large pot over medium heat, cook bacon, stirring often, until fat is rendered and bacon begins to brown, 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Discard all the rendered bacon fat except for 1 tablespoon. Add olive oil and the garlic to pot; cook, stirring often, until garlic is golden, 3 to 5 minutes.
2. Meanwhile, rinse greens and trim off ends. Cut out tough center ribs and slice ribs crosswise into 1-in. lengths; chop leaves into 2-inch pieces. Add ribs to pot and cook, stirring often, until they begin to soften, 6 to 7 minutes. Add leaves to pot, stirring until all are wilted. Add chicken broth and cooked bacon; cover and simmer until greens are tender to bite, 45 minutes to 1 hour, checking occasionally to make sure liquid hasn’t completely evaporated; add more broth or water if it has.
3. Drain greens and mound in a bowl. Stir in vinegar and salt and pepper to taste.