Curly Kale With Bacon Recipes

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KALE WITH BACON

The hearty bacon flavor in this side dish makes you forget that you're eating right. Seasoned with garlic, it's a great way to enjoy vitamin-rich kale. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 6



Kale with Bacon image

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add kale; cook for 10-15 minutes or until tender. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onions and garlic until onion is tender. , Drain the kale; stir into onion mixture. Add the salt, pepper and reserved bacon; heat through.

Nutrition Facts :

2 bunches kale, trimmed and torn
8 bacon strips, diced
2 large onions, chopped
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper

CURLY KALE WITH BACON

Categories     Vegetable     Side     Sauté     High Fiber     Wheat/Gluten-Free     Healthy

Yield 4 people

Number Of Ingredients 5



CURLY KALE WITH BACON image

Steps:

  • 1. Soften onions in oil, add garlic and bacon 2. When the bacon is cooked add the kale and stir to coat in juices and to ensure the onion and bacon are evenly distributed throughout the dish 3. Cook until kale is reduced (less than 5 minutes)

200g curly kale
100g Bacon bits
2 cloves garlic
2 small onions
1 tbsp cooking oil

KALE WITH GARLIC AND BACON

Categories     Garlic     Leafy Green     Pork     Side     Sauté     Thanksgiving     Quick & Easy     Wheat/Gluten-Free     Bacon     Kale     Fall     Gourmet     Sugar Conscious     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 4



Kale with Garlic and Bacon image

Steps:

  • Stack a few kale leaves and roll lengthwise into a cigar shape. Cut crosswise into 1/4-inch-wide strips with a sharp knife. Repeat with remaining leaves.
  • Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain. Pour off and discard all but 3 tablespoons fat from pot, then cook garlic in remaining fat over moderately low heat, stirring, until pale golden, about 30 seconds. Add kale (pot will be full) and cook, turning with tongs, until wilted and bright green, about 1 minute. Add water and simmer, partially covered, until just tender, 6 to 10 minutes. Toss with bacon and salt and pepper to taste.

2 1/2 pounds kale (about 4 bunches), tough stems and center ribs cut off and discarded
10 bacon slices (1/2 pounds), cut into 1/2-inch pieces
4 garlic cloves, finely chopped
2 cups water

KALE & SMOKY BACON PASTA

Throw together bacon lardons, leafy greens and crunchy pine nuts for this easy, quick pasta recipe - use wholewheat pasta for extra fibre

Provided by Katy Greenwood

Categories     Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 9



Kale & smoky bacon pasta image

Steps:

  • Boil a large pan of water and cook the pasta following pack instructions.
  • Heat the oil in a non-stick frying pan over a medium-high heat and cook the lardons for a few mins until golden and a little crisp. Stir in the garlic, red chilli and pine nuts, then cook for 1 min more until the garlic and chilli are softened and the pine nuts just toasted.
  • Turn up the heat and add the kale to the pan with a splash of water, cover and cook for 3-4 mins until wilted. Drain the cooked pasta and add to the pan with the cream cheese and lemon juice. Toss together, taste, and season with black pepper.

Nutrition Facts : Calories 574 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium

300g pasta (we used wholewheat fusilli)
1 tbsp olive oil
180g pack smoked bacon lardons
2 large garlic cloves , finely chopped
1 red chilli , deseeded and finely chopped
4 tbsp pine nuts
200g chopped curly kale
3 tbsp cream cheese
½ lemon , juiced

QUICK KALE WITH BACON

This is my go-to recipe for kale. I LOVE it as a side dish with pork chops and risotto. This recipe is from an issue of Bon Apetit listed on the Epicurious website.

Provided by smellslikeapickle

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5



Quick Kale With Bacon image

Steps:

  • Sauté bacon in large pot over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pot. Add shallots and garlic to drippings. Sauté over medium-high heat until tender, about 2 minutes. Add kale and broth. Cover and cook until kale wilts and is almost tender, stirring occasionally, about 12 minutes. Uncover and cook until kale is tender and most of broth has cooked away, stirring occasionally, about 12 minutes longer. Season with salt and pepper. Transfer kale to bowl. Sprinkle with bacon and serve.

Nutrition Facts : Calories 338.6, Fat 27, SaturatedFat 8.8, Cholesterol 38.6, Sodium 553, Carbohydrate 14.1, Fiber 2, Sugar 0.2, Protein 12.6

8 ounces bacon, coarsely chopped
2 shallots, chopped
2 garlic cloves, chopped
2 bunches kale, stems cut away, leaves torn into 1-inch pieces
2 cups low sodium chicken broth

GARLIC AND BACON KALE

Number Of Ingredients 5



Garlic and Bacon Kale image

Steps:

  • 1. Cut bacon into pieces. 2. In a large skillet over medium heat, cook the bacon until browned. Remove the bacon to paper toweling to drain. 3. Add the onion to the skillet and cook until softened. 4. Place the kale and garlic in the skillet and stir into the onion. Cook until softened, about 5 minutes. 5. Before serving, sprinkle with the cooked bacon.

6 cups kale, stems removed and coarsely chopped
6 slices bacon
1 small onion, diced
3 cloves garlic, minced
Salt and pepper, to taste

BAKED EGGS WITH KALE, BACON AND CORNBREAD CRUMBS

This Southern riff on bacon and eggs comes together quickly and with just a few ingredients. Using a store-bought corn muffin to make the toasted cornbread crumbs is a quick shortcut that gives this dish its star power. (Try using these crumbs as croutons in a kale Caesar salad, too!) Curly kale, collard greens, Swiss chard or a combination may be used in place of the Tuscan kale. For a vegetarian-friendly version, this recipe can be made without the bacon: Just sauté the garlic, onion and greens in 3 tablespoons olive oil, and add an additional 1/2 teaspoon salt.

Provided by Lidey Heuck

Categories     brunch, dinner, lunch, weekday, casseroles, vegetables, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11



Baked Eggs With Kale, Bacon and Cornbread Crumbs image

Steps:

  • Heat the oven to 350 degrees. Place the cornbread crumbs on a sheet pan and toss gently with the olive oil. Season lightly with salt, and bake in the prepared oven for 10 to 15 minutes, until toasted. Set aside to cool.
  • Strip the kale leaves from the stems and roughly chop the leaves, discarding the stems. Place the leaves in a colander and rinse thoroughly (no need to dry).
  • Heat a large 12-inch cast-iron or ovenproof stainless-steel skillet over medium. Add the bacon, if using, and cook, tossing occasionally, for 5 to 8 minutes, until browned. Using a slotted spoon, transfer the bacon to a plate lined with a paper towel and set aside. Drain all but 2 tablespoons of fat from the pan, add the onions and cook for 4 to 6 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for 30 seconds, being careful not to let the garlic scorch.
  • Add a large handful of kale to the pan, along with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. As the kale wilts, begin tossing it with tongs and adding more handfuls until all the kale is added. Add the water and vinegar, and continue to cook for 3 to 4 minutes, tossing often, until the kale is tender. Return the bacon to the pan and toss.
  • Use a spoon to create 6 small hollows in the cooked greens. Carefully crack an egg into each, sprinkle each one with salt and pepper and bake for 8 to 10 minutes, until the egg whites are just set. Sprinkle a handful of cornbread crumbs over the greens and eggs, and serve with additional cornbread crumbs on the side.

1 cup large cornbread crumbs (about 4 ounces) from about 1 large corn muffin
1 teaspoon olive oil
1 teaspoon kosher salt, or to taste
1 pound Tuscan or lacinato kale (about 2 bunches)
6 bacon slices (about 6 ounces), cut crosswise into 1/2-inch-thick pieces (optional)
1 medium yellow onion, cut in half through the stem and thinly sliced
2 teaspoons minced garlic (about 2 cloves)
1/2 teaspoon black pepper, plus more to taste
1/2 cup water or chicken stock
2 teaspoons white-wine or apple cider vinegar
6 large eggs

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