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Go60 YUM - recipes and the joys of dining
Share your recipes July 2012

Rainbow Kitchen

Farm-style Braised Kale

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(from Greene on Greens, Workman, 1984. An oldie but genuine goody for fabulous veggie recipes.)

Serves 4. This one is simple, straightforward and delicious. Goes great with salmon prepared your favorite way.


2 strips bacon

1 tablespoon butter

1 small onion, finely chopped

1 pound kale, stems removed, roughly chopped

Salt and freshly ground black pepper (definitely unprocessed sea salt)

Pinch of ground allspice

1 tablespoon red wine vinegar

1 lemon, sliced.


Cook bacon, crumble and reserve. Add butter to bacon drippings and saute onion over medium-low heat until golden, about 5 minutes. Rinse kale and add to skillet with just the water that clings to the leaves. Cook covered, stirring occasionally until tender, 15-20 minutes. Add salt and pepper to taste, the allspice, and vinegar. Sprinkle with bacon and garnish with lemon slices.

 

Great snack: Kale chips are all the rage these days. Try Brad’s Raw Leafy Kale, with vegan cheese, and in various flavors such as plain, garlic or hot. www.bradsrawfoods.com.

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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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