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When I saw a mound of fresh red kale from the farmer’s market, I knew I needed to do something special with them. And I had bacon. I honestly do not recall a time when bacon has ever failed me. I can’t say the same for chocolate.

Cooking Light has been a huge time saver for me over the last few weeks. As I’ve slowly adjusted to eating a gluten-free diet, Cooking Light is my first source to look to for new ideas with fresh, healthy food.

I found a recipe for greens with bacon AND apple. I love the combination of both of these. The slightly tart and sweet of the apple with the savory smokiness of bacon is amazing. After throwing in some local greens, I knew I found another keeper.

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Braised Kale with Bacon and Cider

Ingredients
  • 2 bacon slices
  • 1 1/4 cups thinly sliced onion
  • 1 (1-pound) bag chopped kale
  • 1/3 cup apple cider
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups diced Granny Smith apple
  • Salt and pepper as needed

 

  1. Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
  2. Increase heat to medium-high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add kale, and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally. Add apple, salt, and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with bacon.