Sautéed Kale with Crispy Bacon and Shallots

Ingredients

• 4 slices bacon, chopped in 1-inch pieces
• 1 tbsp olive oil
• 2 whole shallots, thinly sliced
• 2 cloves garlic, minced
• 1 bunch kale, stems removed and leaves chopped
• 1 tbsp Apple Cider Vinegar
• 0.13 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp ground red pepper flakes, optional

Method

1. Cook the bacon in a large skillet until crisp, transfer it to paper towels and wipe out the pan.
2. Heat the olive oil in the skillet and cook the sliced shallots for 2 to 3 minutes.
3. Add the garlic and cook for another 1 to 2 minutes, until fragrant.
4. Add the kale in batches, allowing each addition to wilt before adding more.
5. Pour in the vinegar, season to taste and cook for 5 to 7 minutes, until the kale is tender but still bright.
6. Transfer to a serving dish and finish with the bacon.

Nutrition

Nutrition is estimated per serving from the original source and is a guide rather than a measurement. Actual values vary with ingredients, brands and portion size.

Original source

Diabetes Food Hub. Open the credited publication to review its complete context, serving notes and later changes.

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About this recipe

Inflameless provides general cooking and food education. Recipe labels do not confirm suitability for a medical condition or allergy.

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