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BRAISED KALE WITH BACON

10/11/2013

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​Ingredients 
6  slices bacon, cut into 1/4-inch-wide pieces  
1 medium red onion, halved and sliced pole to pole into 1/4-inch slices 
5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
1/8 teaspoon red pepper flakes
2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed
1 cup low-sodium chicken broth 
1 cup water
Table salt 
3–4 teaspoons cider vinegar 
Ground black pepper 

Directions
Cut 6 slices bacon into ¼-inch-wide pieces and cook over medium heat in a pot until crisp, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and discard all but 2 tablespoons fat.

Heat the 2 tablespoons of fat over medium heat until shimmering. Add onion and cook, stirring frequently, until softened and beginning to brown. Add garlic and pepper flakes; cook until garlic is fragrant, about 1 minute.
Add half of greens and stir until beginning to wilt, about 1 minute.

Add remaining greens, broth, water, and ¼ teaspoon salt; quickly cover pot and reduce heat to medium-low.

Cook, stirring occasionally, until greens are tender, 20-25 minutes for kale and 35 to 45 minutes for collards.

Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes.

Remove pot from heat; stir in 3-4 teaspoons apple cider vinegar and remaining tablespoon olive oil. Season with salt, pepper, and remaining teaspoon cider vinegar.

​Stir reserved bacon into greens and serve.


Check out the video below. Recipe starts at 10:53. 

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    RECIPES

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  • HOME
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    • Chef Ellard Bio
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