KALE WITH A TWIST
Traditional greens tend to include a ham hock, which adds excess fat and sodium to an otherwise healthy dish (although very tasty flavor, of course). Using just a small amount of bacon can impart that traditional smoky flavor.
Equipment
- cast iron skillet
Ingredients
- 1 pound kale washed, stems removed
- 1 slice bacon turkey bacon works just as well, chopped into small pieces
- 1/2 cup chopped onion
- 1 Tablespoon olive oil divided
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon miso
- Freshly ground black pepper
Instructions
- Place cast iron skillet over medium-high heat. Add bacon and sauté until crisp. Remove bacon and drain on paper towel. Crumble bacon and set aside.
- Add 2 teaspoons olive oil and spread evenly to cover the bottom of the skillet, mixing with any leftover bacon grease. Add onion and cook until tender and lightly browned, about 5–6 minutes.
- Add kale to the pan and drizzle with a teaspoon of olive oil and miso.
- Mix into onions and sauté until kale is wilted, about 4–5 minutes. Remove from heat. Add lemon juice and black pepper to taste. Place in serving dish and top with crumbled bacon. Makes 4 servings.
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