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  • Braised Kale

    2 votes
    Braised Kale
    Prep: 5 min Cook: 20 min Servings: 4
    by Roger Curtis
    6 recipes
    >
    And you thought kale was just useful for garnishing at your local buffet! What a waste of a great vegetable. This is a substantial side dish that is great with barbeque or broiled chicken.

    Ingredients

    • 2 Bunches of Fresh Kale
    • 1 Cup Chicken Broth or other braising liquid.
    • Three Rashers Thick Bacon
    • Brown Sugar
    • Olive Oil
    • Butter
    • Kosher Salt
    • Fresh Cracked Pepper

    Directions

    1. Rinse kale well and tear into 3-inch pieces, discarding stems.
    2. Heat a large skillet with deep sides over medium.
    3. Slice bacon into lardons.
    4. Over medium heat, render bacon until fat is rendered, but still chewy. Do not discard fat.
    5. Add the kale to the skillet and sprinkle liberally with kosher salt and fresh-cracked pepper. Add a bit of olive oil, 2-3 tablespoons of brown sugar, and several pats of butter. The kale will be begin to wilt with the addition of the salt.
    6. Fold the kale, bacon and seasonings several times.
    7. Add the chicken broth or other braising liqiud. Be adventurous here! You can use the steaming liquid from another vegetable, a crisp sauvignon blanc, beer, or even Red Bull. Anything that will marry well with the brown sugar and bacon.
    8. Cover loosely and braise 15-20 minutes.
    9. Plate in a shallow server and drench with the remaining braising liquid. Make sure there is a plenty of crusty bread for sopping the liquid.

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    Comments

    • Nanette
      Nanette
      Hi Roger: I'm making Collard Greens tonight...will use your Kale recipe. I think it will work. Also, I get a kick at the wording on your posts. It's so friendly with "Big Kid" enthusiasm. Love the "wink" you give to Mom's cooking in Hay Stack recipe. Keep the recipes coming. If you don't have a blog, you should. N
      cucinananette.blogspot.com
      1 reply
      • Roger Curtis
        Roger Curtis
        Thanks, Nanette. You made my day!
      • Roger Curtis
        Roger Curtis
        Hi John. A rasher of bacon is another word for a slice. A lardon is a small strip or cube of fatty bacon or pork. So basically what you want to do is take several slices of thick bacon and cut them into 3/8 inch pieces. When you fry them slowly to the render the fat, you'll get tasty little bacon morsels. I prefer this method to making bacon bits...
        • John Spottiswood
          John Spottiswood
          This looks yummy. A couple of quick questions. What is Rashers bacon? Is that a brand? Also, what are lardons? How large is that? I look forward to trying this!

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