Wednesday, 16 January 2013 02:43

Kale Sautéed with Bacon and Garlic

A hearty side-dish for grilled steaks or lamb, or pair with scrambled eggs. Serves 4 – 6 as a side.


  • 2 bunches organic kale
  • 4 – 5 slices Christiansen Family Farm bacon
  • 4 – 6 organic garlic cloves
  • 1 cup More than Gourmet vegetable or chicken broth
  • A few splashes Cattani organic White Balsamic Vinegar
  • Diamond kosher salt and Pohnpei Pepper Co. fresh pepper


Remove any tough ribs and stems from the kale and roughly chop.
Coarsely chop the bacon.
Chop the garlic cloves.

Heat a large pot or Dutch oven over medium heat. When the pan is hot, add in the bacon and sauté until crisp. Transfer the bacon to towels to drain, leaving the fat in the pan.
Reduce the heat to medium-low and add in the chopped garlic to the same pot. Sauté until a pale golden color develops, about 1 minute. Add in the chopped kale and cook, tossing with tongs, until the kale wilts and turns a bright green color, about 1 – 2 minutes. Add in the broth, cover partially, and simmer until tender, about 6 – 8 minutes.
Remove from the heat, and remove the kale with tongs leaving most of the broth in the pot. Toss with the bacon and salt and pepper to taste. Please taste before salting as the bacon adds a considerable amount of salt. Garnish with a few splashes of the white balsamic vinegar, and serve right away.

Last modified on Wednesday, 16 January 2013 02:54