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.
Braised Kale with Bacon and Cider
- 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
- 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.
- 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.