Slightly bitter kale pairs perfectly with Dijon mustard and back bacon in this savory side dish. Pair it with roast chicken and potatoes for a comforting supper.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 Servings
- 3 lbs kale, washed, tough center stems removed, leaves coarsely torn
- 1 TB extra virgin olive oil
- 2 cups red onion, thinly sliced
- 1 6 oz package Canadian bacon, diced
- 1 tsp garlic, minced
- 1 TB cider vinegar
- 2 tsp Dijon mustard
- ¾ tsp salt
- ¼ tsp pepper
Cook kale in a 6 quart pot of boiling salted water (4 quarts water, 1 tsp salt) for 7-8 minutes. Use a pair of tongs to push kale down into the water so it will all fit at once. Drain in a colander, pressing out excess water, and reserve. Heat oil in the same pot and sweat onion over medium heat, stirring frequently, until soft (~10 minutes). Add Canadian bacon and cook for 3 minutes to lightly brown. Stir in garlic and cook 1 minute. Add kale and use tongs to mix in with onions and bacon and thoroughly heat through. Stir in vinegar, mustard, salt, and pepper and serve.