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Recipe: Quick Kale With Bacon

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Wednesday, November 29, 2006

Quick Kale With Bacon

8 servings

An easy version of healthful greens, this goes well with the savory lamb that Neema Enriquez serves at her multi-course dinner party. And it can be made a day in advance. Adapted from a recipe by Selma Brown Morrow and Reena Singh that appeared in Bon Appetit magazine (October 2000).

6 bacon slices, cut into 1/2 - to 1-inch pieces

4 medium shallots, finely chopped (almost 1 cup)

4 medium garlic cloves, finely chopped

4 bunches kale, washed, stemmed and torn into 1-inch pieces

4 cups low-sodium chicken broth

Salt

Freshly ground black pepper

Have ready a plate lined with paper towels.

In a large pot over medium heat, cook the bacon for about 8 minutes or until it is crisp and has browned. Transfer the bacon pieces to the paper-towel lined plate. Set aside.

Drain the bacon drippings from the pot, and return 4 tablespoons of the drippings to the pot. Return the pot to the stove and place over medium-high heat. Add the shallots and garlic and cook for 3 to 4 minutes, stirring frequently, until they are tender. Add the kale and broth; cover and cook for about 20 minutes, stirring occasionally. Uncover and cook for 25 to 35 minutes, or until the wilted kale is tender and much of the broth has cooked away. Sprinkle with the reserved bacon pieces; season with salt and pepper to taste. Serve hot.

Per serving: 125 calories, 9 g protein, 17 g carbohydrates, 4 g fat, 7 mg cholesterol, 1 g saturated fat, 261 mg sodium, 2 g dietary fiber

Recipe tested by Meaghan Wolff; e-mail questions tofood@washpost.com


© 2006 The Washington Post Company

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