- 3 strips thick bacon
- 1 small onion, chopped
- 1/8 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 3 tablespoons lemon juice
- 8 cups kale, rinsed and chopped
- ¼ cup chicken stock
- Salt and freshly ground black pepper
In a large deep pan, cook bacon until crisp. Remove all but 2-3 tablespoons bacon grease and add onion and garlic; saute for five minutes.
Add red pepper flakes and kale and cook until it begins to soften (about five minutes). Add chicken stock, reduce heat and simmer for 5-10 minutes or until tender (adding stock if needed). Add lemon juice, and adjust salt and pepper to taste.
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