Bobbie Bull
rjrdbull@earthlink.net | 4.242.150.143
Braised Kale with Bacon and Cider
Cooking Light, January/February 2004
2 bacon slices
1 ¼ cup vertically sliced onion
1 pound chopped kale
1/3 cup apple cider
1 Tbsp. cider vinegar
1 ½ cups diced Granny Smith apples
½ tsp. salt
¼ tsp. pepper
Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 tsp. drippings in pan. Crumble bacon and set aside.
Increase heat to medium high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add kale and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally. Add apple, salt and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with crumbled bacon. Yield: 6 2/3 cup servings of 75 calories each.
Notes: This recipe can be used for all greens-kale, mustard greens, turnip greens, bok choy, etc. To modify it for a small family, I use less than a pound of greens, 1 slice of bacon; 1 slice of onion, diced; 1 Tbsp. cider vinegar, 2 Tbsp. water, and pepper. I cook the bacon, add the onion to that and stir-fry until it is tender-crisp, add the greens and cook until somewhat wilted, then add the water, vinegar and seasoning. This is a very tasty and easy way to prepare and enjoy greens.
