Mustardy Kale With Bacon
October 27, 2008
So here we were planning our friday night meal, barbequed hanger steak on the grill, and I wanted something different to add as a side dish and thanks god for my monthly issue of Gourmet! Mustardy kale with bacon was really good! Kale with it’s earthy flavor is a member of the brassica family and is known for being loaded with antioxidants such as A, C, and E vitamins. To learn more about the benefits and history of kale click here. If you cannot find kale, any firm leafy green will work fine in this recipe. Chard would be a great substitute, just don’t boil it as long as the recipe suggests for the kale, chard cooks much quicker. Please enjoy!
For more recipes using kale click here.
- 3 lb. kale, stems and center ribs discarded
- 5 bacon slices, chopped
- 1 bunch scallions, chopped
- 2 tbsp. grainy mustard
Cook kale in a large pot of boiling salted water (1 tbsp. salt for 6 qt water) until just tender, 10 to 13 minutes, then drain. Cook bacon in a 4-qt heavy sauce pan over medium until crisp. Transfer with a slotted spoon to a paper towel and drain. Discard all but 2 tbsp. fat from pan, then cook scallions until soft, about 3 minutes. Stir in kale and mustard and cook over medium-low heat, covered, stirring occasionally, until very tender, about 10 minutes. Serve topped with bacon.
Serves: 4
Total time: 40 minutes
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- Kale and Brussels Sprouts Salad
- Asparagus Salad with Crispy Bacon
- Fried Brown Rice with Watercress and Bacon
