Bacon has its own food group for a reason, it makes people actually want to eat Kale, LOL! At least in my world it does, and autumn is the perfect season to enjoy plenty of robust braised greens. While this recipe has been made with kale, other greens like Swiss chard, beet greens or collards will work very well also. Braised Kale with Bacon is a great side dish with roasted meats, and if by chance you have any leftovers, it’s perfect to add to a frittata, baked pasta or simply topped with a runny egg. The latter being my personal favourite because I’m a firm believer that a runny egg makes the world a tastier place and the bacon is already included, so it’s a win-win scenario.
Eating kale doesn’t have to mean you’re on a diet. The ratio of bacon and parmesan cheese in this recipe tips the healthy scale a little, but it’s also the reason it’s so tasty. Don’t be skimpy on the cheese my friends. Enjoy!
Can’t eat kale, even with bacon? Here’s a few more veggie sides to choose from.
Trim kale of ribs and stems and tear them into bite-size pieces.
Heat a large pot or Dutch oven over medium heat. Add chopped bacon and cook until rendered and crisp. Remove to a paper towel-lined plate.
Add enough olive oil to the remaining bacon fat to equal 2 tbsp (you may not need it).
Add sliced onions and cook over medium heat until soft, about 5-7 minutes. Add sliced garlic and chili flakes and continue to cook for an additional 2 minutes.
Toss in trimmed kale and salt and pepper and cook, stirring often until kale is starting to wilt 3-5 minutes.
Pour in broth and water, cover and cook for 12-15 minutes, stirring once or twice until kale is soft. Remove lid and continue to cook for 3-5 minutes until most of the liquid has cooked out.
Add parmesan cheese and bacon and toss to combine. Add a generous squeeze of fresh lemon juice. Serve immediately.
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Spring has sprung, and it’s time to start thinking about grilling, fresh berries and salads. Japanese Cabbage Salad is fresh, light and a little bit crunchy for the perfect picnic, side or lunch salad. The change of season brings about fresh and light recipe ideas for blogging but also a welcome change for everyday living. It’s the opportunity to jog outdoors, enjoy long walks and drive to and from work in daylight. These are important things in my world. What’s got you excited for spring?
What I enjoy most about this salad is the almonds, they give a great crunchy texture to every bite. Using the chicken seasoning package from the noodles in the dressing is also genius. It provides a wonderful savoury and salty addition to the mound of cabbage. Japanese Cabbage Salad is great for picnics or potlucks because it holds up very well and there is no mayonnaise to cause concern if left to sit for a while. Have it as a meal by adding grilled or rotisserie chicken, it’s a great lunch.
The recipe suggests letting the salad rest for 30-60 minutes to meld the flavours, but truthfully, I enjoy it just as much the next day after the cabbage has absorbed more of the dressing. It’s rather embarrassing how much of this salad I can eat in one sitting, stopping only because my gut aches from eating so much raw cabbage. I’m not sure that salads are usually what people can’t stop eating but this one hits all the right notes for me. Enjoy
Whisk together the first six ingredients and set aside.
In a large bowl toss together shredded cabbage, almonds and green onion. Add dressing and toss to coat evenly. Break apart ramen noodles into small pieces with your hands and toss with salad. Cover salad and allow to rest in the refrigerator for 30-60 minutes to meld flavours and soften the noodles slightly. The salad can be made up to 2 hours in advance, tossing lightly just before serving.
Notes
-Slivered almonds are preferred as they offer the best crunch and size. To toast the almonds preheat the oven to 350°F. Arrange almonds in a single layer in a pie plate or other shallow baking tray. Toast for 8-10 minutes until just starting to turn golden. -Easily make this salad into lunch by topping with cooked chicken.
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Some will say it’s all about the turkey or roast, but how many of us scour through recipes looking for the perfect side dishes to serve with the turkey? We search for recipes because we dream of the perfect meal, and the meal generally includes side dishes. I definitely fall into this group of recipe searchers, partly because it’s nice to try something new and because I believe accompanying dishes are equally as important to any meal as the main item. Even though everyone will not agree with this sentiment, it’s hard to resist buttery green beans. Add in a good dose of garlic, Dijon and lemon juice and you’ve got a bright and zesty veggie that is perfect served with roast turkey, beef or ham. These Garlicky Buttered Beans just might steal the show.
Heat a large pot of lightly salted water to a boil. Add green beans and cook at a gentle simmer until just tender, about 8 minutes. Drain well.
Meanwhile, gather remaining ingredients and melt butter in a medium skillet. Add garlic and red pepper flakes and saute on low heat until fragrant and slightly softened, about 1 minute, being careful not to brown. Whisk in lemon juice, Dijon, salt and pepper.
Add cooked beans and toss until evenly coated with butter sauce. Serve immediately.
Recipe Notes
-Green beans can be cooked and cooled in an ice bath up to one day in advance. They will need more time to warm in the butter sauce if adding from a chilled state.
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But it doesn’t have to be with a good roasting and the addition of a vibrant Gremolata.Roasted Gremolata Cauliflower is anything but boring with its caramelized edges, fresh garlic, parsley and a good dose of lemon zest.The Gremolata is a game changer for plain, boring cauliflower, transforming it into a flavourful and zesty side dish.
What is Gremolata?
Gremolata is an Italian condiment/accompaniment that is made with Italian flat leaf parsley, lemon zest, fresh garlic, olive oil and salt. It’s vibrant and fresh with a slight bitter note from the parsley and flavour punch from the garlic. If you have parsley, lemon and garlic, you’ve got a simple sauce that will spruce up so many things. It’s a classic accompaniment for the Italian dish Ossobuco but also great with fish, lamb and of course vegetables.
In a large bowl stir together parsley, lemon zest, garlic, salt and 3 tbsp of olive oil. Set aside.
Remove outer leaves from cauliflower and cut the head into quarters. Easily core the cauliflower by cutting it out of each quarter, allowing any remaining leaves and stem to come away with it.
Break or cut the cauliflower into large bite-size pieces. Toss cauliflower with remaining 1 tbsp of olive oil and a few grinds of a pepper mill. Spread out evenly on a large baking tray.
Roast in the oven for about 30 minutes, turning once, allowing the bottom edges to become golden and caramelized.
Remove from oven and add to the bowl of Gremolata along with the parmesan cheese. Toss to coat evenly and season with salt and pepper to taste. Serve immediately.
Recipe Notes
-make as a vegan option by omitting the parmesan cheese or using your favourite alternative cheese.
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With the holidays fast approaching, it’s time to sift through old recipes, ponder new ones and somehow come up with a foolproof menu.Cranberry Almond Roasted Broccoli is the perfect side dish for all your entertaining needs.Not only because it has the perfect balance of savoury, crunchy and sweet, but because it roasts up in the same amount of time that it takes to rest a roast or turkey.Meaning, you don’t need to worry about oven space or soggy vegetables.
Cranberry Almond Roasted Broccoli cooks up al dente with golden roasted edges.Crunchy almonds and chewy, sweet cranberries add a wonderful dimension of texture and flavour that signifies the holidays. Quick and easy with little fuss and holds up well. Enjoy!
Recipe source for Cranberry Almond Roasted Broccoli: Compelled To Cook
Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.
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