Kale with Onions and Bacon


Last summer I made Zuppa Toscana soup for the first time and had some kale leftover. Having never eaten kale on its own, I scoured the internet to figure out how to prepare the rest of the greens. When I found this recipe from Cooking Light, I just had to make it. Onions and bacon? Yes, please.

I modified the recipe slightly based on things that sounded good from other recipes I had seen, and it turned out awesome. I’ve made it several times since then, and kale is quickly becoming one of my favorite vegetables. If you want to skim a few points off, it would still be very tasty without the parmesan cheese, but I would skimp on the lemon juice. That little dash of acid is a necessary addition. Five stars.

Kale with Onions and Bacon

2 teaspoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
12 ounces kale, washed and coursely chopped
½ cup low-sodium chicken broth
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
⅛ teaspoon black pepper
2 slices lean turkey bacon
¼ cup grated parmesan cheese
1 medium lemon, sliced into 6 wedges

Heat oil in a Dutch oven over medium-high heat.

Add onion and garlic to pan; sauté 6 minutes or until onion is tender and begins to brown.

Add half of kale, 1/4 cup broth, salt, and peppers to pan. Cover, reduce heat, and cook 4 minutes.

Add remaining kale and remaining 1/4 cup broth to pan. Cover and cook 16 minutes or until tender, stirring occasionally.

Sprinkle with bacon and parmesan cheese. Serve with lemon wedges.

Source: modified version of this Cooking Light recipe
4 servings | 2 POINTS

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March 19, 2009. recipes.

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