Braised Kale with Bacon

Braised Kale with Bacon

Braised Kale with Bacon served in a shallow white bowl resting on a wooden trivel and blue checkered kitchen towel.

Braised Kale with Bacon

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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.

Ingredients for Braised Kale with Bacon nestled in a shallow white tray.
Sauteed onions in an off white dutch oven in preparation of Braised Kale with Bacon.

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.

Cranberry Almond Roasted Broccoli

Garlicky Buttered Beans

Honey Garlic Carrots and Parsnips

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Braised Kale with Bacon

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 1/2 cup servings

Ingredients

  • 10 ounces kale about 6 ounces trimmed
  • 4 ounces bacon, 3-4 slices, diced
  • 1 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp chili flakes
  • 1/4 tsp kosher salt
  • 1/4 tsp pepper
  • 1 cup vegetable broth
  • 1/2 cup water
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 medium juice of 1/2 a lemon

Instructions

  • 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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Buttermilk Ranch Onion Rings

Buttermilk Ranch Onion Rings

Buttermilk Ranch Onion Rings are made with fresh onions and are super crunchy and addictive. The delicious buttermilk batter is made with fresh herbs, onion and garlic powder so there’s no dipping sauce required. There’s just enough batter to cover and coat the onion well, but thin enough to yield a good batter to onion ratio.  No one likes too much fried doughy batter on anything….right?  They’re a great side to your burger or piled high and shared with your pals on game day.  However you choose to enjoy them, you’ll want to go back to the plate for more.  Enjoy!

Recipe source for Buttermilk Ranch Onion Rings:  Compelled To Cook

 

Buttermilk Ranch Onion Rings
Print Recipe
Servings Prep Time
4 People 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 20 minutes
Cook Time
20 minutes
Buttermilk Ranch Onion Rings
Print Recipe
Servings Prep Time
4 People 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 20 minutes
Cook Time
20 minutes
Ingredients
Flour Dredge
Onion Rings
Servings: People
Instructions
Flour Dredge
  1. Whisk all ingredients together in a small bowl. Set aside.
Onion Rings
  1. Cut ends off onion and peel, leaving onion whole. Cut onion into generous 1/4" slices. In a large bowl toss onions with a few drops of water to moisten. Sprinkle flour dredge over onion slices and toss to coat. Set aside.
  2. Preheat a deep fryer to 350℉ or at least 3" of canola oil in a large pot or dutch oven to 350℉ using a thermometer hooked to the edge of the pot.
  3. In a large bowl whisk together flour, herbs, salt, baking powder, onion powder and garlic powder. Whisk in buttermilk, melted butter and worcestershire sauce until smooth.
  4. When oil is hot, scoop out 4-6 onion rings and dunk in batter to completely coat. Shake off excess batter and place onion rings in oil one at a time. Cook for approximately 2-3 minutes per side or until golden brown. Remove with tongs or a slotted spatula to a paper towel lined plate. Keep warm in a low oven while frying remaining onion rings.
Recipe Notes

Batter will thicken slightly if left to sit.  Thin with extra buttermilk if necessary.

Recipe Source:  Compelled To Cook