Sprinkle with crumbled bacon. Add 1 tablespoon light coconut milk and 1 teaspoon canola oil. Add 1 seeded minced jalapeño and 2 teaspoons minced ginger; cook 1 minute. Add 8 cups chopped kale; cook 2 minutes. Heat a Dutch oven over medium-low heat.

Combine 4 teaspoons sherry vinegar and 1 teaspoon maple syrup in a bowl. Add kale mixture and 2 tablespoons toasted chopped walnuts. Golden Shallots: Heat a Dutch oven over medium heat.

Add 2 tablespoons olive oil; swirl to coat. Add 2 sliced shallots; cook 5 minutes or until golden, stirring frequently. MyRecipes is working with Let's Move!

For more information about creating a healthy plate, visit www. Only change was that I made was I added a few red pepper flakes at the end. It was delicious! Will definitely make this again. I thought this was good but the rest of the family just isn't into kale.

I bet this would work with spinach, just with less cooking time. I'm not sure sherry vinegar is absolutely necessary - Janice used cider vinegar and my guess is that the flavor change would be minimal at best. This basically tastes a lot like a typical side of Southern greens.

Don't like reviews that make changes; but here I am. The result was very good. Start by chopping 4 slices center-cut bacon.

Seriously works every time! Next add 8 cups packed chopped curly kale which is about 1 bunch. You might need to do this in two batches, meaning add half the kale then let wilt for a minute before adding the rest. Season with salt and pepper then saute until the kale is slightly wilted, minutes.

Next, pour the kale and bacon onto a foil-lined baking sheet then roast for minutes at degrees. This is going to make your sauteed kale crispy on the edges which is an awesome texture combo with the bouncy shrimp and creamy mashed potatoes.

While the kale and bacon are roasting, turn the heat up to medium-high then add 1 Tablespoon extra virgin olive oil to the skillet. Pat 1lb peeled and deveined jumbo shrimp dry with paper towels then season both sides with salt and pepper.

Saute the shrimp in batches, as to not overcrowd the pan, for minutes a side then remove to a plate. Turn the heat up to high then add 1 cup chicken broth, 2 Tablespoons butter, and a squeeze of fresh lemon juice to the skillet.

Scrape up all the bits from the bottom of the skillet, season with salt and pepper , and then boil until the sauce is thickened and reduced, minutes. Drizzle the lemon butter pan sauce on top then dig in!

Decadent-tasting, simple, and ultra-scrumptious. sign me up for free recipes delivered straight to my inbox! Your email address will never be sold or published. Jennifer S. I subbed the kale with collard greens and paired it with parmesan grits!

Absolutely Amazing!!!! Eating Gluten Free can be so good! Kristin That sounds divine, and you got it!! Thank you so much for your feedback and recipe rating, Jennifer! Jen I read the glowing comments but thought, how good can this really be? Well, the answer is very, very good!

This dish had a huge pay off with relatively little effort. My only suggestion is not to salt the kale, as the bacon adds enough salt on its own. We found it a bit too salty, but we still scarfed it down. We did serve with regular mashed potatoes because we had a bunch left over from a previous meal, but I think it would be great with just about any starch potatoes, gf noodles, polenta, maybe even rice.

We will definitely make this again! Jon Raise the heat to medium-high, add a handful of kale, and toss until it is wilted. Continue adding kale by the handfuls, stirring constantly, and allowing each addition to wilt before adding more. When all the kale is in the pan, season it with salt and pepper to taste, add a splash of water, and reduce the heat to medium-low.

Cook until the greens are nearly tender, 3 to 8 minutes, depending on the youth and freshness of the kale. It should be tender but still retain its lovely green color.

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Privacy Policy. Skip to content Get 5 quick-prep meals you can make tonight. Home What We're Eating Sauteed Kale with Bacon Sauteed Kale with Bacon by Blair Lonergan published on Apr 30, Jump to Recipe Jump to Video Leave a Review Pin Recipe. Prep: 5 minutes minutes.

Cook: 15 minutes minutes. Total: 20 minutes minutes. Servings 4 people. Calories Rate Recipe Pin Recipe Print Recipe. Instructions Cook bacon in a large skillet over medium-high heat until crispy. Use a slotted spoon to remove the bacon and set aside. Reserve 2 tablespoons of bacon drippings in the skillet; drain off the rest.

Heat the oil in a non-stick frying pan over a medium-high heat and cook the lardons for a few mins until golden and a little crisp. Stir in the garlic, red chilli and pine nuts, then cook for 1 min more until the garlic and chilli are softened and the pine nuts just toasted. Turn up the heat and add the kale to the pan with a splash of water, cover and cook for mins until wilted.

Drain the cooked pasta and add to the pan with the cream cheese and lemon juice. Toss together, taste, and season with black pepper. Search, save and sort your favourite recipes and view them offline. Join the BBC Good Food Wine Club. Join our Subscriber Club Download our app Good Food Shows Wine Club Recipe boxes Videos.

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Back to Health Oily fish benefits Is peanut butter healthy? Is sourdough good for you? Then allow the kale to soak for an hour or so. This helps soften the kale and cuts down on stovetop cook time. Does kale shrink when sauteed?

Kale has relatively low moisture content and therefore does not shrink as much as other greens and requires a longer cooking time. Except when very young, kale is not particularly pleasant when undercooked and should be served just soft rather than al dente.

Once the kale has been removed from the stems, chop them up and set them aside. They are a great thickening agent to add to your southern braised kale. How do you remove the bitterness from sauteed kale?

Lemon Juice, minced garlic, olive oil, and salt are also simple ingredients that can transform the flavor of a bitter kale dish. Cutting the stem of kale and marinating it with olive oil and salt can help reduce bitterness.

I prefer to use the juice of one lemon to cut the bitterness in this dish. I am often asked which is healthier Kale or spinach or other versions of greens. The Bottom Line is that both are highly nutritious and associated with several benefits.

While kale offers more than twice the amount of vitamin C as spinach, spinach provides more folate and vitamins A and K. Check out my Sautéed Spinach with Roasted Butternut Squash and Broccoli recipe and fall in love with spinach!

If you're looking for a healthy alternative or simply a break from the normal greens or cabbage, I highlight suggest adding these super greens to your menu! Print Recipe Pin Recipe. Prep Time 15 minutes mins. Cook Time 1 hour hr. Kale Soak Time 1 hour hr. Course dinner, Side Dish.

Cuisine American. Servings 8 cups.