Wilted Kale with Bacon and Vinegar
My immediate and extended family had dinner every Monday night when my parents were alive. We ate at one very long table and were served by my Father who worked for much of the day with my Mother, to create memorable dinners. One of my favorite salads my Mom made was a spinach salad with a warm bacon dressing. Now, with the popularity of kale (because it’s very nutrient-dense with few calories) I found this amazing recipe to share:
Wilted Kale With Bacon and Vinegar
Cooking Light- September 2013
3 center-cut bacon slices
3/4 cup vertically sliced red onion
8 cups kale, stemmed and chopped- Tuscan or Lacinato kale, dinosaur, black or curly kale work well with this recipe
2/3 cup unsalted chicken stock (like Swanson)
1 tablespoon sherry vinegar
1 teaspoon maple syrup
1. Cook bacon in a Dutch oven over medium-low heat until crisp. Remove from pan; crumble. Increase heat to medium. Add onions to drippings in pan; sauté 3 minutes. Add kale; cook 2 minutes or until kale begins to wilt; stirring occasionally. Add stock, cover and cook 4 minutes until tender, stirring occasionally. Stir in vinegar and syrup. Sprinkle each plate with crumbled bacon.
Calories- 76, Fat- 2g. Protein- 5g., Sodium- 155 mg.