Kale Sauté with Back Bacon & Dijon


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5 from 1 vote

Kale Sauté with Back Bacon & Dijon

This savory side dish features slightly bitter kale paired perfectly with Dijon mustard and back bacon. Serve it alongside roast chicken and potatoes for a comforting dinner.
Cook Time20 mins
Course: Side
Cuisine: American
Servings: 4 servings
Calories: 1128kcal


  • 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.


Calories: 1128kcal | Carbohydrates: 126g | Protein: 100g | Fat: 40g | Saturated Fat: 7g | Cholesterol: 99mg | Sodium: 4171mg | Potassium: 7404mg | Sugar: 1g | Vitamin A: 135940IU | Vitamin C: 1635.9mg | Calcium: 2057mg | Iron: 21.3mg

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