Lately my mom has been giving me home-grown kale from her home garden. Her harvest is plentiful and bountiful. But do you ever get tired of eating kale salad? I know that my jaw certainly tires of chewing raw kale. That’s why I started making bacon braised kale- Southern greens style.
Southern greens are typically made with collard greens or sometimes even turnip greens. They are slow cooked to break down the fibers of the greens, usually with ham hock or bacon.
Can I eat kale stems?
No. I would not recommend eating kale stems. They are very fibrous and hard, and would probably interfere with the texture of whatever dish you are making.
What do I eat with bacon braised kale?
It is a lovely accompaniment to pulled pork or barbecue chicken, roasted chicken, or whatever protein you are making. You can also insert it into a grilled cheese for a little acidic pop of flavor.
Bacon Braised Kale- Southern Greens Style
Ingredients
- 1/2 lb bacon roughly chopped
- 1 onion diced
- 2 cloves garlic minced
- 4 cups fresh kale stems removed, chopped
- 1 tbsp brown sugar
- 1 tbsp white vinegar
- 2 cups water
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Heat a large Dutch oven on high heat. Add in bacon and cook fo 5 minutes, rendering fat. Then add in diced onion. Saute for 3-5 minutes until onions are light brown. Then add in garlic. Cook for 1 minute.
- Add in chopped kale, brown sugar, vinegar, water, salt, and pepper. Mix well. Then put on lid and simmer on low heat for 1 hour.
- Taste for seasoning and add salt, pepper, sugar, and vinegar as needed.
- Serve hot.
Excellent
Glad you liked the recipe!