This side dish came together at the last minute when the only greens I found in my refrigerator were kale, my husband’s least favorite. Bacon, onion, and garlic turned the cooked greens into a dish he truly enjoyed.
- 1 16-oz package Glory Kale Greens, pre-washed and chopped
- 3 slices thick-cut, peppered bacon, each strip cut into 4 pieces
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 cup water
Fry the individual pieces of one strip of bacon to a crisp stage in a large non-stick frying pan. Remove the bacon pieces and save for later use, leaving the drippings in the pan. Sauté the onion and garlic in the drippings, and move the cooked onion and garlic to a large soup pot.
Fry a second strip’s worth of bacon pieces in the same pan, and remove the crisp pieces. Pan-fry one-half the package of kale greens in the drippings until each piece of kale has turned a bright green. Add the lightly cooked greens to the soup pot.
Fry the third strip’s worth of bacon pieces in the pan, remove and saute the last half bag of greens. Add to the soup pot.
Toss the sautéed onions and pan-fried kale in the pot to mix well. Add one cup of water to the pot, turn on the heat to high and bring to a boil. Once the water is boiling (it will be hard to see because of all the vegetables), cover the pot, reduce the heat to low (1 on a scaled of 0-9) and simmer for 20-25 minutes. The cooked greens will be darker in color when they are tender enough to eat.
While the greens are simmering, cut the cooked bacon to fine strips. Just before serving the greens, add in the bacon bits and toss to mix.
Carlyn Chatfield
