I’ve pledged to include more cruciferous vegetables in my diet. To that end, we had kale as a side dish with dinner tonight, with crispy bacon and sherry.
It’s a simple dish to cook; not a recipe really, more a technique. Here’s how I made it:
I began by washing the kale. I soaked it in several rinses of cold water and then put it in a colander to drain.
Next, I finely minced some thick cut, apple wood smoked bacon and sautéed it in a heavy-bottomed pan until it was crisp. I removed the bacon from the pan, set on a plate lined with paper towel, and put it in the oven to stay warm.
Once the bacon was removed from the pan, I deglazed the pan with a small amount Amontillado sherry, stirring and cooking until the sherry was reduced by half.
When the sherry was reduced, I added the kale with only the water that remained on the leaves. I stirred it occasionally until it was cooked down.
When the kale was cooked, I removed it to a shallow dish and topped it with the crispy bacon.
There are several reasons I like this dish. First, and most importantly, it tastes good. It’s also easy to prepare and can be made with locally grown produce. It’s rich in vitamins A, C and K, is a source of vitamins B1, B3, B6 and E, and of calcium, iron, magnesium and potassium. Pretty powerful stuff!
Do you have a favourite kale recipe? Care to share it?
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