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Kale again
This is the recipe that got me turned on to eating kale:
Braised Kale with Bacon and Cider
From Cooking Light
This recipe calls for what might appear to be a lot of kale, but it wilts to a manageable amount in the pan. The dish is a suitable side for roast chicken or pork. Also, consider using kale as a stand-in for spinach in other dishes. This low-calorie side dish has about 15 percent of the minimum daily recommended amount of fiber.
2 bacon slices
1 1/4 cups thinly sliced onion
1 (1-pound) bag chopped kale
1/3 cup apple cider
1 tablespoon apple cider vinegar
1 1/2 cups diced Granny Smith apple (about 10 ounces)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
Increase heat to medium-high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add kale, and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally. Add apple, salt, and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with bacon.
Yield: 6 servings (serving size: 2/3 cup)
NUTRITION PER SERVING
CALORIES 75(28% from fat); FAT 2.3g(sat 0.8g,mono 0.9g,poly 0.4g); PROTEIN 2.5g; CHOLESTEROL 3mg; CALCIUM 71mg; SODIUM 255mg; FIBER 2.1g; IRON 1mg; CARBOHYDRATE 12.7g
Judy Lockhart
Cooking Light, JANUARY 2004
I have substituted orange juice concentrate for the apple cider. Works great. Yum.
Braised Kale with Bacon and Cider
From Cooking Light
This recipe calls for what might appear to be a lot of kale, but it wilts to a manageable amount in the pan. The dish is a suitable side for roast chicken or pork. Also, consider using kale as a stand-in for spinach in other dishes. This low-calorie side dish has about 15 percent of the minimum daily recommended amount of fiber.
2 bacon slices
1 1/4 cups thinly sliced onion
1 (1-pound) bag chopped kale
1/3 cup apple cider
1 tablespoon apple cider vinegar
1 1/2 cups diced Granny Smith apple (about 10 ounces)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
Increase heat to medium-high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add kale, and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally. Add apple, salt, and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with bacon.
Yield: 6 servings (serving size: 2/3 cup)
NUTRITION PER SERVING
CALORIES 75(28% from fat); FAT 2.3g(sat 0.8g,mono 0.9g,poly 0.4g); PROTEIN 2.5g; CHOLESTEROL 3mg; CALCIUM 71mg; SODIUM 255mg; FIBER 2.1g; IRON 1mg; CARBOHYDRATE 12.7g
Judy Lockhart
Cooking Light, JANUARY 2004
I have substituted orange juice concentrate for the apple cider. Works great. Yum.
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