The Pioneer Woman Tasty Kitchen
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Bacon and Kale Skillet

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Our recurring Monday night dinner: quick, easy, and tasty (I mean seriously: bacon!).

Ingredients

  • 1 pound Bacon
  • 1 whole Red Onion
  • 12 ounces, weight Kale
  • ⅔ cups White Wine (or Dry Sherry)
  • 2 pinches Salt And Pepper, to taste
  • Cooked Rice, To Serve

Preparation

1. Chop up the bacon and fry in a large skillet over medium high heat until browned and crispy.
2. Drain all but 1 tablespoon of the fat.
3. Dice the onion and add it to the bacon. Fry over medium heat until the onion is softened, 6-8 minutes.
4. Chop up the kale and, once the onion is softened, add it to the skillet little by little, stirring until wilted. Add the sherry or white wine (or a combination of wine and chicken broth) and bring to a simmer. Cook for about 10 minutes, until the liquid has been absorbed/evaporated almost completely.
5. Season to taste with salt and pepper.
6. Serve over rice!

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Profile photo of Momstar

Momstar on 6.2.2012

This was a really good way to use the kale from our CSA. It took a little longer than I expected, but was worth the wait. Halfway through, it smelled so good it took willpower not to climb right into the skillet…. My kids thought it was okay, and my husband said he’d be glad to have it again.

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