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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It’s always on everyone’s mind during the holidays…..what to cook and serve? Parsnip Pumpkin Bake is a lovely side dish to adorn your Thanksgiving table along side your roast turkey or ham. It uses freshly grated sugar pumpkin, is sweet and savoury with a crunchy nutty topping, making it the perfect side for your roasted meats. Its sweetness is a great match with ham yet the savoury earthy and buttery taste will be a hit with your turkey.
It’s hard to go wrong with this great side dish with its minimal ingredients, simple preparation and make ahead ability. It’s easy and yummy, which should be on everyone’s table not only for guests but for hosts trying to keep their sanity over the holidays. Regardless of the dishes you choose to make and share with your loved ones, have a wonderful Thanksgiving!
Recipe source for Parsnip Pumpkin Bake: Compelled To Cook
Preheat oven to 350℉. Peel and trim ends from parsnips, cut into 1" chunks. Boil or steam until tender, about 10 minutes depending on size. Drain well and mash with a fork or potato masher until all large chunks are broken down. The parsnips will remain stringy with small bits still visible. While parsnips are cooking, grate a cleaned piece of raw pumpkin flesh using a fine grater. Add grated pumpkin to mashed parsnips along butter, brown sugar, nutmeg, cinnamon and salt. Stir to combine. Spread evenly into a small buttered casserole dish (makes about 3 cups). Sprinkle topping evenly over casserole and bake in preheated oven for 20-25 minutes until golden and starting to bubble in the center. Remove and allow to rest for 2-3 minutes.
Mix all ingredients in a small bowl until butter is broken down and mixture is crumbly.
Be sure to use a fine grater to grate the pumpkin. Recipe yields about 3 cups.