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Braised Kale with Bacon and Cider
From Statesboro Market2Go
<p>Here you go! A big healthy vitamin on your plate ….dark green leafy vegetable kale…about6,200 micrograms in a cup of beta carotene… also rich in antioxidants such as lutenin and zeaxanthin which are associated with eye health. Only 22 calories per cup in raw kale. Also provides you with a laundry list of nutrients such as potassium to prevent hypertension, vitamin C, fiber and calcium for bone health <span class="caps">AND</span> two grams of protein per serving…now <span class="caps">THAT</span> is an all purpose vegetable for your family and your <span class="caps">NEW</span> YEAR’S resolution to eat healthier. Or farmers make it easy for you and delicious by growing it locally and having it available on line. Try this recipe.</p>Source: Cooks Country Magazine (Entered by debra chester)
Serves: 6 servings
Ingredients
2 slices
bacon
11/4 cups
thinly sliced onion
1 lb
kale chopped
1 1/2 cups
diced Granny Smith Apples
1/2 teaspoon
salt
1/4 teaspoon
freshly ground pepper
1 tablespoon
apple cider vinegar
1/3 cup
apple cider
Step by Step Instructions
- This is a great dish with chicken, roast or pork. Consider using kale as a stand-in for spinach in other dishes. This low calorie side dish has about 15% of the minimum daily recommended amount of fiber.
- Place a Dutch oven over medium heat. Add bacon, cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon and set aside
- Increase heat to medium high. Add onions to pan and cook 5 minutes or until tender, stirring occasionally. Add kale and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes stirring occasionally. Add apple, salt and pepper, cook 5 minutes or until apple is tender; stirring occasionally, sprinkle with bacon.