Heirloom kale stars in old-fashioned side dish
Kale cooked with bacon and onions is an old-
fashioned favorite. (Photos by Debbie Arrington)
By Debbie Arrington
This is kale for people who don’t think they like kale. It’s a Southern-style side dish, packed with flavor; salty, slightly sweet and savory all at once. It’s a method of cooking tender or baby greens taught to me long ago by my grandmother a.k.a Mom.
Tougher greens such as collards need slow cooking to bring out their best flavor. Tender greens (such as cabbage and mild kale) can be sautéed and braised in a fraction of the time. Like slow-cooked counterparts, this “quick” recipe still yields greens that melt in your mouth along with flavorful “pot likker,” the greens’ cooking liquid.
Ragged Jack kale is a pretty plant that
is also mild.
Mom’s braised kale with bacon and onions
Makes 4 servings
12 cups kale, washed and cut or torn into strips
1 tablespoon olive oil
4 pieces bacon, cut into 1-inch pieces (optional)
½ cup onion, chopped
2 cups water
1 tablespoon sugar
2 tablespoons wine vinegar (white or red)
1 teaspoon Tabasco sauce
Salt and pepper to taste
Prepare kale. Wash leaves. With a sharp paring knife, remove stems and center rib of leaves. Cut or tear leaves into strips. Set aside.
In a Dutch oven or other heavy pot, add olive oil and bacon pieces, if using. Over medium heat, sauté bacon. As bacon cooks, add chopped onion to pot. Sauté onions and bacon, stirring often, until onions soften, bacon is browned and fat is rendered.
|Kale cooks down significantly, so start with 12 cups.|
Bring to a boil, then cover and reduce heat. Simmer until kale is very soft, about 15 to 20 minutes. Salt and pepper to taste. Serve kale warm with spoonfuls of liquid from pot.
Note: This side dish can be made vegetarian without bacon. Increase olive oil to 3 tablespoons.