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Tuesday, November 18, 2014

Braised Kale

Kale is a relatively new vegetable for me. I avoided greens in the grocery store because I wasn't familiar with cooking them. I liked spinach but kale, collards or swiss chard (or any kind of greens)...no thank you.

When we began getting our produce from our CSA, kale of all kinds was included in the baskets in the spring and fall, so I had to figure out what to do with it. Imagine my surprise when I found out how good it was, I love this stuff and from what I read it's full of all kind of good for you nutrients, a real super food.

Now I know a lot of folks that add kale to smoothies, it's one way of getting all the goodness from the kale without losing any of the nutrients but I'm not a big fan. I don't think I can get over the thought of drinking something green...just saying. I  love it braised though and this recipe is the best ever...it's got bacon in it how can you go wrong! I can literally eat this every day (and have been for the last week)

I have adapted this recipe so the measurements of the kale, apple, onion and bacon are flexible. I tend to be a "grandma cook" I measure by what looks good, not so good for those trying to replicate my recipes. This recipe would be a perfect Thanksgiving side dish. Try it, I think you will be pleasantly surprised.



Braised Kale
4-8 cups Curly Kale, chopped with stems removed
1/2-1 sliced onion
1/4-1/2 chopped bacon (about 4 slices) more if you like
1-3 skinned diced apples (I use a tart apple like granny smith)
3 tablespoons apple cider vinegar (I like the cloudy kind)
2/3 cup apple cider (I used the spiced apple cider from Trader Joe's)
Salt to taste

I wash and trim the kale first, cutting out all the woody stems and ribs (if your kale is more tender you may not need to trim as much) I then chopped my bacon and brown in a large pan (I use a dutch oven because initially the kale is going to fill the pan before it cooks down). After I cook the bacon I add the sliced onion till it begins to soften. I then begin adding the kale, mix all together as it cooks down, a bit. I then add the vinegar and the cider, chopped apples and cook until kale is tender.

Did I mention this stuff is crazy good. This recipe is just a guideline, the only thing I keep consistent is the liquid measurements (because you can always cook it out) Bonus...this recipe makes your house smell delicious


Recipe adapted from Sauteed Kale and Apples from Allrecipes



5 comments:

Pam Phelps said...

This sounds just delicious. I used to be like you, I had a little trouble with Kale, but have learned to love it. I love vegetables like this with a bit of that sweet, sour, bacon flavor. Thanks for sharing.
Blessings,
Pam

NanaNor's said...

Hi Maryann, I love Kale-firstly because it is so good for your liver. I am a crazy lady who juices-but I also add spinach, beets, carrots,strawberries and an apple plus a clove of garlic. It is so good for me and I feel so much better when I do this every other day. I use it in salads but now want to try your recipe.
Thanks for sharing.
Hugs, Noreen

FlowerLady Lorraine said...

This recipe sounds so yummy and knowing it is so good for us makes it a great one to eat regularly.

Thanks ~ FlowerLady

Debbie said...

I love Kale too, though I have done very little cooking with it. This sounds like a delicious and fairly easy recipe. Thanks for sharing!

Stephanie said...

Mmmm... sounds very tasty! I will have to try it :) Thanks for sharing Maryann!

Hugs to you!