Braised Kale In Pictures – Always a Hit at Our House

Braised Kale In PicturesBraised kale is a delicious way to prepare kale. Kale is a winter vegetable that can be cooked a variety of ways. This recipe is for braised kale with bacon and onions. Enjoy!

Kale is generally regarded as one of the healthiest greens. It is rich in nutrients, packed with health benefits, and also delicious. Kale is an excellent source of fiber, calcium, copper, iron, manganese, magnesium, phosphorous, potassium, vitamin A, vitamin B6, vitamin C, and vitamin K.

Here’s how to prepare it, complete with pictures:

Step 1: Cook bacon in a large pot until crisp. Drain bacon on paper towels, crumble it, and set it aside.

Braised Kale - Cooking Bacon

Step 2: Remove and reserve kale stems. Cut along leaf on each side of the stem.

Braised Kale - Removing Stems

Step 3: Roughly chop the leaves.

Braised Kale - Chopping Kale

Braised Kale - Chopped Kale

Step 4: Cut stems into small pieces. (optional)

Braised Kale - Cutting Stems

Step 5: Dice the onion.

Braised Kale - Onions

Braised Kale - Onions & Stems

Braised Kale - Always a Hit at Our House #WhatsCookingWithBarbara Click To Tweet

Step 6: Cook the onion and kale stems in the bacon grease over medium heat until the onions begin to brown, about 5 minutes.

Step 7: Add the kale to the onions and stems. Cover and cook for 15-20 minutes, stirring occasionally. The kale leaves should turn bright green.

Braised Kale - Cooking Kale

Step 8: Add the red wine vinegar and the bacon.

Braised Kale - Adding Red Wine Vinegar

Step 9: Season with salt & pepper

Braised Kale - Ready To Eat

Braised Kale

Heart Healthy Kale. Bitter greens are known to support the heart. Here's a fairly simple and very tasty recipe for kale. Read the notes at the end for how to make it your own!

Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Author Barbara H. McNeely

Ingredients

  • 1 bunch kale
  • 1 small onion
  • 4 slices bacon
  • 1 Tbsp red wine vinegar
  • Sea salt
  • Black pepper

Instructions

  1. Cook bacon in a large pot until crisp. Drain bacon on paper towels, crumble it, and set it aside.
  2. Remove and reserve kale stems. Cut along leaf on each side of the stem.
  3. Roughly chop the leaves.
  4. Cut stems into small pieces. (optional)
  5. Dice the onion.
  6. Cook the onion and kale stems in the bacon grease over medium heat until the onions begin to brown, about 5 minutes.
  7. Add the kale to the onions and stems. Cover and cook for 15-20 minutes, stirring occasionally. The kale leaves should turn bright green.
  8. Add the red wine vinegar and the bacon.
  9. Season with salt & pepper.

Recipe Notes

Make It Your Own:

This recipe can be varied in many ways, here are some suggestions:

  • If you don't have bacon or just want to save time, you can omit the bacon. I do that sometimes and use saved bacon grease. If that makes you cringe, then use olive oil!
  • Another short cut I use often is to use chopped onion in place of fresh. I buy it at Costco in the spice section. It is chopped, dried onion. I put it in the hot grease or oil for a couple of minutes and it's hard to tell the difference.
  • Often, I will double the recipe because it never seems like enough otherwise.
  • DO NOT SKIP the red wine vinegar. It really makes the dish!
Barbara
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Barbara

Hi, I’m Barbara McNeely, author and publisher in San Antonio, Texas. I coach authors who have a personal story they want to share in a book. And I consult and guide authors through the process of self-publishing their books.
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