Red Kale abundant at the Farmer’s Market entices me.
The veined beauty of the leaves and deep-hued palette make it gratifying to prepare and it’s loaded with all those healthy vitamins and minerals. Treat yourself.
Red Kale with Bacon
Yield: 1-2 servings (how’s your appetite?)
2 bacon slices, chop into 2 inch pieces with scissors
1 onion halve and slice
1 garlic clove, press and chop
1 bunch kale, stems cut off, roll leaves like a cigar, slice lengthwise, chop into 1 inch pieces
¾ cup fresh water
3 tablespoons apple cider vinegar
2 teaspoons pure maple syrup
Dash Red pepper flakes
Sauté bacon in large pan over medium heat until crisp. Transfer bacon to paper towel and pat off extra fat. Add onion and garlic to bacon drippings in pan. Sauté over medium-high heat until transparent, about two minutes. Add red kale, water, and apple cider vinegar. Cover and simmer, red kale wilts to ½ the size, stir occasionally, 10 to 12 minutes. Add maple syrup, Red pepper flakes, bacon, stir occasionally and simmer until red kale is tender and liquid has cooked away, about 15 minutes longer. Red kale shrinks to a quarter of the amount. Serve warm.