Pairing nutritious kale and tasty bacon makes this Tangy Wilted Kale and Bacon the perfect side dish. It is a great way to use that huge bag of kale from the farmers’ market or the grocery store.
Sometimes, we get intimidated by greens, like kale and Swiss chard. This Tangy Wilted Kale and Bacon recipe is easy to make and delicious to eat.
Barbara often makes a big batch of this on the weekend and takes it to work for her lunch during the week. We aren’t sure whether to call it a salad or a side dish, either way it is worth adding to your weekly meal plan!
Tangy Wilted Kale and Bacon
One of the reasons Barbara likes this recipe so much is that it reminds her of our grandma’s wilted salad greens fresh from the garden. The second the vinegar and sugar hits the hot pan, the smell takes her right back to the glorious summer lunches with our grandparents.
We use a small white onion in this dish, but you could definitely use a red onion if you prefer. Just be sure to cook until tender.
Serves: 4 servings
- 4 slices bacon, fried crisp, excess fat drained and reserved
- 1 small onion, diced
- 1 Tablespoon sugar, heaping
- ⅓ cup vinegar
- Salt and Pepper, to taste
- 1 large bunch of curly kale, stemmed and coarsely chopped
- Heat 3 Tablespoons of the reserved bacon grease in a medium skillet over medium low heat.
- Add onion, cooking until translucent, approximately 6-8 minutes.
- Add sugar and vinegar, stirring constantly until sugar is dissolved, approximately 30 seconds.
- Add kale, and stir constantly until wilted, around 1 minute.
- Season generously with salt and black pepper.
- Serve garnished with chopped bacon.