Oh yea I said it. I’ve been on the kale train and rocking the kale shirt long before Queen Bey. And by request I’m tossing in more veggie recipes! This one includes bacon… but you can leave that out.
braised rainbow kale
- 6 cups raw rainbow kale (or regs green kale) washed and chopped
- 3 slices of thick cut bacon chopped
- 4 Tablespoons red wine vinegar
- 1/2 onion diced
- 3 cloves garlic minced
- 1 Tablespoon brown sugar
- 1/4 teaspoon red pepper (or more!)
- Salt and Pep
In a large skillet cook off the chopped bacon strips! Pull them out when crispy and drain on a paper towel. Pour most (but not all) of the grease.
Toss in the onion and garlic – cook for about 2 minutes over medium high heat. Add the vinegar, sugar, and red pepper and give it a spin around the pan.
Load it up with kale! Use tongs turn the kale in your sauce coating all the leaves as the begin wilt down. You can let them go as long or as little as you’d like- depending on your desired crunchiness.When you’ve reached wilted yet crunchy perfection stir back in bacon and season with salt and pep to taste!
If you opted for the pig free version – begin with some EVOO or coconut oil. About 2 teaspoons should do the trick.