Tuesday, April 23, 2013

Sauteed Kale with Balsamic and Bacon

AKA, "My New Favorite Way to Eat Kale."

Well, hello there!  Things have kind of reached a fever-pitch at home, and I'm currently a chaotic mix of crazed cleaning frenzy and trying to find my inner piece.  I'll let you guess which is winning?

Really, tho, I'm getting surgery this Friday to remove a fibroid, and it's got me in a bit of a tailspin.  I've never had surgery before - other than getting my wisdom teeth removed - so I'm trying to prepare myself, but really, I'm very nervous about the whole thing.  So, I'm feeling more than a little spastic and unsettled and of course, I most likely won't be able to blog recipes for a few weeks.  (But you can bet that I'll have worn holes in the pages of my Food Network magazine while I'm forced to be way less mobile than I'm used to.)

Hopefully this easy and yumtastic kale recipe will tide you over for a few weeks.  I'm dying to put the finishing touches on a brussels sprouts recipe, but I've got one more thing to try out before I can share it.  So, we'll just have to wait for that one!

Anyone have any recovery tips for me?  I've got a big list of library books on hold, and my Netflix queue has a handful of titles waiting for me.  I'm contemplating re-teaching myself to crochet so that I can make something for my sister's baby on the way.  What else?  I'm not very good at sitting still, so this is going to be a huge challenge for me :P


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Sauteed Kale with Balsamic and Bacon

2 slices bacon
1 shallot, minced
2 cloves garlic, minced
2 Tbsp. Dijon mustard
2 Tbsp. balsamic vinegar
1 c. (or more) low-sodium chicken broth
1/2 lb. kale, chopped
salt & pepper, to taste

In a large skillet or saucepan, over medium heat, cook bacon and set aside, keeping the drippings in the pan. Add diced shallot and garlic and cook til done, stirring frequently to avoid burning. Add Dijon mustard, balsamic vinegar, and chicken broth, and bring to boil. Dice bacon and return to the pan. Add kale and toss to coat, adding more broth if needed. Cover and cook for 5 minutes, until kale is bright green and tender, tossing often with liquid. Serves 3-4. Or one of a veggie freak like me :)

         Click here for a printable version of this recipe


  1. Good luck, you'll be fine. You sound like you're in the right frame of mind, lots of books, Netflix queue at the ready. I had my first surgery last month and was a bit nervous too beforehand, but it will all be fine.

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