Ah, bacon braised kale. There’s nothing I would rather be eating to start my February off the right way. Someday maybe kale will lose its moniker of the “healthy green”. Maybe it won’t create a multitude of eyerolls when it’s referenced. Maybe not. I’m just glad it’s here currently in abundance and that I have the joy of finding a bunch or two whenever I so please. One of the best parts about kale is how hearty it is, and how long it can sit tight in your fridge without going bad or looking sad. Compared to other greens, such as arugula, those tiny mixed baby greens, or spinach, all of which show their age through wilting, weeping and other less-than-crunchy life stages, it soon becomes apparent that kale can even be considered a more efficient use of your grocery store trip. There is something else in my fridge that is similar in this manner to kale; and lo, what could it be? This glory that is… bacon. Bacon, just like its friend kale, can camp out in the fridge and wait for the night you want to encounter it. So thankfully when your night is late, your brain offline, and you don’t want to think about one more thing, then this rustic combination will perhaps speak to you tonight. Or tomorrow night. Or one night, two weeks from now. There is no time rush. Kale and bacon work for you, however, you see fit. Now that’s a power green.
Bacon Braised Kale
- 1 bunch kale, stems removed and chopped
- 4 slices bacon, chopped into 1/2 inch
- 1/2 cup bone broth, veggie broth or water
- juice of 1/2 lemon
- sea salt and black pepper (optional)
In a large sauce pan, render your bacon over medium heat until the fat is released and the bacon becomes crispy, about 5 minutes. Take the bacon pieces out, leaving the fat in the pan. Set the bacon pieces aside to use soon! Keep the pan over medium heat and add the chopped kale, gently tossing it around to wilt the leaves and allow all the kale to fit inside the pan. Once all the kale has been added, add the chicken broth, cover with a lid, turn the heat up to medium-high and allow to braise for an additional 5 minutes. Once the kale leaves are tender, remove the lid and add the lemon juice, tossing the kale so the extra liquid cooks off, about 1 minute. Taste, and adjust the seasoning if needed (bacon is naturally salty and the salt content will vary depending on the brand, so tasting here is most helpful!). Serves 4 as a side.