A form of kale that isn’t trash. Let’s face it, most of us just don’t like kale that much. I had some leftover kale from bean soup, however, and hate wasting food… so I gave this a try! And this bacon garlic sauteed kale was born. This kale had a wonderful salty porky taste with tons of garlic and onion, and even more garlic and onion from the Dan-O’s Seasoning!
It all starts with cooked bacon, and then you sautee the veggies in the bacon grease. Add in some water and cook the kale down until it starts to soften up. That’s it! You just want to be careful not to let your kale get too mushy because that’s gross. I also julienned the onions which is great because it’s a fun word to say and I love when I get to do that in a recipe 😀
I served this bacon garlic sauteed kale recipe with my latest baked chicken tender recipe and it was right tasty. I had some sweet potato mashed potatoes as well. You’ll never think of kale the same way after this. Enjoy!
- 3 cloves garlic minced
- ¼ sweet onion julienned
- 3 strips of bacon
- Panful of kale (about 6 leaves)
- Dan-O’s Seasoning
- 1 cup water
- 2 tbs red wine vinegar
- Slice your onions and mince your garlic. Set to the side.
- Pull the leaves off your kale from around the center stems and discard the stems. Cut or pull into bite-sized pieces and set to the side.
- In a 12 inch skillet on medium heat, cook your strips of bacon until fairly crispy.
- Drain bacon grease from pan and add back in about 3 tbs (you don’t need too much grease).
- Sautee the garlic and onions in the bacon grease softened. Add in the kale and water and 2 tbs Dan-O’s Seasoning.
- Cook on medium heat for a few minutes, then cover and turn down to medium-low. Let cook for about 5 minutes until softened but not soggy. Mix red wine vinegar in the last few minutes.
- Chop up the bacon and sprinkle over kale servings when finished.