Kale chips and kale salads are all the rage, but much like collard greens or chard, kale is also delicious when slowly braised. In the recipe below, you combine kale with smoky, salty bacon and rich, aromatic garlic for a richly flavored side dish that will accompany all of your favorite Southern dishes perfectly.
As a member of the cabbage family, kale can develop a sulfurous aroma that's not super appealing — either on the plate or in the kitchen. In the recipe below, you braise the kale for a total of 10 minutes, which is enough to make it tender and flavorful, but not so much as to make your entire kitchen smell of cooked Brussels sprouts!
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Cooktop Cove
Braised bacon and garlic kale
8
10 minutes
20 minutes
1 hour
½ pound thick-cut bacon, cut into matchsticks
4 garlic cloves, thinly sliced
2 ½ pounds kale, tough stems and center ribs removed, chiffonade
½ cup white wine
2 cups water
1 pinch crushed red pepper flakes
Cook the bacon in a heavy-bottomed Dutch oven over medium heat until crisp. Transfer to paper towels to drain, and drain off all but 3 tablespoons of the fat. Add the garlic and cook until golden brown, then remove and set with the bacon.
Add the kale and the white wine, toss to combine, and then add the water. Cover and cook 5 minutes. Uncover, add the bacon, garlic and red pepper flakes, and stir to combine. Cook until the excess liquid cooks off and the kale is tender, about 5 more minutes.
