Delicious Kale Greens & Bacon

from CSA member Tim Kleve

Here is how I fix the red kale.  It would probably work for collards, chard, etc.

Ingredients:

  • 1 slice of Sequatchie Cove bacon, cut into about half inch squares.
  • 1 apple.  I like Pink Ladies.  They have a tart flavor, and they don’t turn to mush when cooked.
  • 6-8 leaves of red kale, cut.
  • 1 tablespoon sugar (lakanto is a great
  • 1 quarter cup (raw) apple cider vinegar.

Method:

I fry the bacon in a 2 quart pot with a heavy bottom.  I’m sure a frying pan would work too, if it has a top.  I peel and cut the apple into small bite size pieces while the bacon is frying.  When the bacon is about done ( leave the fat in with the bacon!! ), put the apple in, then the kale, cover and turn the heat down to low for about 10 to 15 minutes.  When the kale is cooked to your desired texture, add the sugar, vinegar, and salt to taste.  Then thoroughly mix everything in the pot and serve.

I adjust the amounts of bacon, apple, vinegar, and sugar when I use more kale, or if you happen to like lots of bacon, apple, etc., you can add more.

Filed under: Seasonal Food Recipes on June 8th, 2009 |

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