Bacon, Tomato…..and Kale!

Bacon, Tomato, and Kale

Kale is something that grows in abundance in my garden. Unfortunately I have a hard time getting my daughter and husband to eat this nutritionally dense green. My son will eat kale chips by the fist full, but the rest turn up their noses 😦 Yesterday I tinkered with a new recipe which has been hubby approved!  If you prefer your green only slightly wilted then add the liquid first to de-glaze the pan and then reduce down before adding the kale.

Bacon, Tomato….and Kale

12 ozs bacon, chopped

2 garlic cloves finely minced

1/2 medium onion finely diced

1.5 cups of chicken stock

1/4 cup dry white wine*

4 cups of kale, chopped and firmly packed

20 cherry tomatoes, halved

1/2 tsp dried thyme

1/2 tsp dried rosemary

salt & pepper to taste

1. Wash and dry the kale. Then using a sharp knife, remove the stems and the center vein. After removing the stem and vein, stack the kale and chop it. If you are buying your kale from the store you will need about 2 good size bunches. Set kale aside.

2. In a skillet over medium heat cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and place on a small plate.

3. Add the onion and garlic to the bacon grease, stirring until golden brown (about 2-3 minutes)

4. Add the DRY chopped kale (make sure that the kale is very dry, water hitting the bacon grease will cause the HOT grease to splash out!) Turn the kale in the grease until it is coated.

5. Add the chicken stock and white wine* into the skillet, scraping up the tiny bits stuck to the bottom. Bring liquid up to a boil for about 10 minutes.

6. Add halved cherry tomatoes, thyme and rosemary. Continue to cook for another 5-10 minutes until the liquid is almost gone and tomatoes have started to soften.

7. Add salt & pepper, taste to adjust seasonings. Serve & Enjoy!

I show the Bacon, Tomato, & Kale served alongside oven roasted potatoes. It would also be great served over rice.

* If you object to using wine in cooking, just add extra stock.

Also if you don’t use pork or beef bacon, you may need to add butter or oil to the skillet before adding the onions and garlic.

This post is apart of the Pennywise Platter http://www.thenourishinggourmet.com/2012/08/pennywise-platter-thursday-89.html, The Morristribe’s Homesteader Blog Carnival http://www.themorristribe.com/2012/08/12/welcome-to-the-morristribes-homesteader-blog-carnival-20/ , and The Prairie Homestead Barn Hop http://www.theprairiehomestead.com/2012/08/homestead-barn-hop-74.html

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