Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Prep Time
8 Mins
Cook Time
50 Mins
Yield
Makes 8 servings

Dark, leafy greens like kale are incredibly good for you, so don't feel guilty about the bacon!

How to Make It

Step 1

Cook bacon in a Dutch oven or stockpot until crisp. Remove strips, crumble, and drain on paper towels.

Step 2

Melt butter with drippings over medium-high heat. Add onion and next 5 ingredients, and cook 5 minutes or until tender.

Step 3

Stir in chicken broth, cider vinegar, and sugar. Gradually add kale, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 30 minutes or until completely tender.

Step 4

Stir in reserved bacon; season with hot sauce, if desired.

Ratings & Reviews

Emmalouweston's Review

Emmalouweston
June 24, 2013
This recipe needs to cut way back on the salt. Because the bacon is already a little salty and there is a chance the cook could only have salted butter on hand, i would say start with 1/2 tsp tops. I used 1 tsp, plus salted butter and it was too much, but I enjoyed the rest of the flavours and I'm not about to go wasting a bunch of kale. I give the concept of the recipe and combination of flavours 4 starts. Needs adjusting though :) Thanks for sharing!

jbrough1984's Review

jbrough1984
May 05, 2012
I was looking for something similar to the wilted lettuce that my mom used to make. This tastes like collard greens. It was pretty good but not what I was looking for