Kale is a wonderful vegetable. It has been in the Healthy Eating Hit Parade for some time now. This cousin of broccoli and brussels sprouts is very versatile. It also packs a significant nutrient punch giving us much more than the minimum of Vitamins A,K, and C as well as a hefty dose of fiber.
I must confess that I don’t use Kale all that often. Oh, I’ve included it in soups and pasta sauces and have maybe partaken in the occasional salad (after it was well massaged), and I can eat an entire tray of Kale chips by myself, but it is not the first green that I turn to, being more of a spinach gal. I’ve learned to like its taste over time, still I always feel it needs a little something more.
I couldn’t resist a beautiful bunch of Tuscan Kale at the store, so it came home with me. It resided in the refrigerator for a few days looking at me with anticipation each time I opened the door. Finally, when I had few vegetable choices left, I took a leap of faith and decided to make it our side dish for dinner. now what?
I’d never sautéed it with the intention of it being the lone performer in a dish, but that’s what I decided to do. I could have gone a simpler, healthier route, but that would probably not fly with Papa Diehl. I embarked on an adventure that featured smokey bacon and shallots with just the right amount of red pepper flakes for heat. What a marvelous dish it was!
I would venture to say that this rendition would top anyone’s hit parade, healthy or not.
- 1 Bunch Tuscan Kale
- 1 Tbsp. Olive Oil
- 2 Strips Thick Cut Bacon Sliced into 1/2 inch pieces
- 1/2 Cup Sliced Shallot Thinly sliced
- 1/2 Tsp. Red Pepper Flakes Or to taste
- 1 Tbsp. White Balsamic Vinegar
- 1/2 Tbsp. Brown Sugar
- 1/4 Tsp. Garlic Powder
- SAlt and PepperTo Taste
- Wash the kale well and strip the leaves off of the stems. Slice across the leaves making 3/4 inch strips. Set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the bacon, pepper flakes, and shallots. Cook over medium to low heat until the fat is rendered and the bacon in slightly brown and the shallots are golden.
- Stir in the vinegar and brown sugar loosening and brown bits in the skillet. Add the kale and toss to coat evenly.
- Cook the kale until it is wilted and tender. This will take anywhere from 5 to 10 minutes depending on your tenderness preference.
- Add salt and pepper to taste and transfer to a serving bowl.
