Spicy braised kale

I always do this. I tell myself I’m going to lose weight for an event and then suddenly the event is one month away and bummer, I’ve only lost 2 pounds. Needless to say, I’m in that same scenario now. So, I’m on a very strict diet/cleanse for the next week or so and I’m not going to lie to you guys, it sucks. It really really sucks. But you know what? It’s working and recipes like this spicy, braised kale make it slightly more bearable. I cheated a bit with the bacon, but 4 thin slices of bacon for 10 oz of kale is not that much right? Hmm…Maybe this type of rationalization is what gets me into trouble in the first place.

I happen to like kale, but I’ve never had much luck with braising it…until now. I love braised greens at restaurants but when I try to replicate it at home, mine always come out bitter. Probably because I don’t usually have the time or patience to let it cook for as long as they do in the restaurants. This recipe isn’t a slow cooked version either, so I was surprised at how delicious it turned out to be. I think it’s because of the vinegar, added at the end of cooking. It adds a sweetness and a tang to the greens and seems to take away their naturally bitter flavor. So, if you must omit something in this recipe, don’t omit the vinegar.

…Maybe don’t omit the bacon either…

Spicy braised kale

Spicy Braised Kale

Ingredients:
4 slices of thin cut bacon
4 garlic cloves, peeled and minced
10 oz. of cleaned and chopped frozen kale (like this bag from Trader Joe’s)
1 cup of chicken stock
1/2 tsp of red pepper flakes
2 tbsp red wine vinegar

Recipe:

1. Cut the bacon into lardons and add to a pot over medium heat. Sauté until crispy.

2. Add the minced garlic and sauté for 1 minute.

3. Next add the kale and stir to coat with the bacon and garlic. Add the chicken stock and cover for 10-15 minutes until the kale has wilted and becomes tender.

4. Add the red pepper flakes and the red wine vinegar.

Spicy braised kale

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