Sautéed Kale with Bacon and Lemon
Sautéed kale with bacon and lemon transforms tough kale leaves into something really tasty. Bacon makes everything better. The addition of toasted walnuts, anchovies, parmesan and lemon gives what is normally considered a tough vegetable a complete makeover. This will become of those sides you’ll be making all the time.
Equipment
- Sauté pan
- Spoon or spatula
- Spider skimmer or slotted spoon
- Bowl
Ingredients
- 2 bunches kale large, stems removed, leaves chopped roughly
- ½ pound strips thick-cut bacon chopped
- ⅓ cup walnuts or pine nuts (see notes)
- ⅓ cup Parmesan cheese grated
- ¼ teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 4 cloves garlic sliced thin
- 1 tablespoon lemon zest
- 2 anchovy fillets or 1 tablespoon fish sauce
- ¼ teaspoon black pepper
- pinch salt
Instructions
- Remove thick stems and chop leaves into bite-sized pieces. Irregular shapes are perfect for varied texture.2 bunches kale
- Cook chopped bacon in a large sauté pan over medium heat until crispy, about 6-10 minutes. Remove the bacon using a spider skimmer or slotted spoon and place them into a bowl½ pound strips thick-cut bacon
- Add nuts to the bacon fat and toast for 1-2 minutes until golden and fragrant. Remove from the pan and place them in the same bowl as the bacon.⅓ cup walnuts
- Add the anchovies red pepper flakes. Stirring constantly, cook the anchovies for about 45 seconds until they completely dissolve.¼ teaspoon red pepper flakes, 2 anchovy fillets
- Add kale and garlic to the pan. Toss to coat all of the kale in the bacon fat. Cook for about 3-4 minutes in total or until the kale has wilted and is a bright rich green. If your pan isn’t big enough, then cook half of the kale until there is room in the pan and add the remainder.4 cloves garlic, 2 bunches kale
- Remove from heat, add lemon zest, lemon juice, bacon, nuts, and Parmesan. Toss everything together and season with salt and pepper to taste.⅓ cup walnuts, ⅓ cup Parmesan cheese, 2 tablespoons lemon juice, 1 tablespoon lemon zest, ¼ teaspoon black pepper, pinch salt, ½ pound strips thick-cut bacon
Notes
- Seasonal flexibility: Use walnuts in fall or pine nuts in spring either works for this recipe at any time however.
Anchovies melt completely and add a nice rich supporting flavor without any fishiness, much like Caesar salad dressing.
The kale should be wilted but still vibrant green. Don't cook until it tuns mushy.
If your bacon doesn't render enough fat, add a tablespoon of olive oil
Nutrition
Serving: 1servingCalories: 230kcalCarbohydrates: 3gProtein: 8gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 30mgSodium: 345mgPotassium: 144mgFiber: 1gSugar: 0.4gVitamin A: 452IUVitamin C: 7mgCalcium: 91mgIron: 1mg
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