Sautéed Kale with Bacon and Onions
Easy to make and rich in vitamins, this sautéed kale with bacon dish is a modern take on the classic Southern combo of greens and bacon.
By Yankee Magazine|Oct 05 2017|
Sautéed Kale with Bacon and Onions
Photo Credit: Heath Robbins | Styling by Beth Wickwire/ Ennis Inc.Easy to make and rich in vitamins, this kale and bacon dish is a modern Mainer’s take on the classic Southern combo of greens and bacon, only made with frost-tolerant kale. We think sautéed kale with bacon and onions makes the perfect easy side dish.
Yield:
8 servings
Total Time:
35 minutes minutesHands-on Time:
35 minutes minutes
Ingredients
1/4 cup olive oil
1 1/2 large yellow or white onions, sliced crosswise about 1/8-inch thick
4 slices thick-cut bacon, sliced crosswise 1/4-inch thick
3 tablespoons sliced garlic
3 bunches (approximately 3 pounds) fresh kale, stems removed, roughly chopped
Kosher salt and freshly ground black pepper, to taste
Instructions
In a very large skillet, heat the olive oil over medium-low heat. Add the sliced onions, bacon, and garlic. Cook, stirring often, until all are very tender with no color, about 10 minutes. Add the kale (if you’re using a smaller skillet, you’ll need to do this in batches) and increase heat to medium. Cook, periodically turning the leaves over with tongs, until tender, about 10 minutes more. Season with salt and pepper to taste. Serve warm.
