Bacon-Braised Kale with Roasted Vegetables | Dorothy Lane Market

Bacon-Braised Kale with Roasted Vegetables

PREP TIME 10 mins
COOK TIME 45 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 lb root vegetables, peeled and diced into 1-in pieces
  • Salt and pepper to taste
  • 3 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 4 sliced DLM Applewood Smoked Uncured Bacon, chopped
  • 1 10-oz bag chopped kale
  • ⅓ cup DLM 100% Apple Cider
  • 1 Tbsp DLM Apple Cider Vinegar
  • 1½ cups Granny Smith Apple, diced

INSTRUCTIONS

1
Preheat oven to 425ºF.
2
Toss the root veggies and season with salt and pepper, drizzle with olive oil, and spread onto a large sheet pan and roast until al dente, about 20-30 minutes. Remove from oven and set aside.
3
In a sauté pan over medium heat, cook the bacon until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
4
In the same sauté pan with the bacon fat, add the kale and cook for 5 minutes or until wilted. Add the cider and vinegar; cover and cook for about 10 minutes.
5
Add the diced apple, the roasted veggies, and simmer for five minutes. Garnish with the crumbled bacon, salt and paper to taste, and serve.

IN THIS RECIPE

Reviews

Average Rating:

Write a Review

Bacon-Braised Kale with Roasted Vegetables

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 45 mins
SERVINGS 6

INGREDIENTS

  • 1 lb root vegetables, peeled and diced into 1-in pieces
  • Salt and pepper to taste
  • 3 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 4 sliced DLM Applewood Smoked Uncured Bacon, chopped
  • 1 10-oz bag chopped kale
  • ⅓ cup DLM 100% Apple Cider
  • 1 Tbsp DLM Apple Cider Vinegar
  • 1½ cups Granny Smith Apple, diced

INSTRUCTIONS

1
Preheat oven to 425ºF.
2
Toss the root veggies and season with salt and pepper, drizzle with olive oil, and spread onto a large sheet pan and roast until al dente, about 20-30 minutes. Remove from oven and set aside.
3
In a sauté pan over medium heat, cook the bacon until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
4
In the same sauté pan with the bacon fat, add the kale and cook for 5 minutes or until wilted. Add the cider and vinegar; cover and cook for about 10 minutes.
5
Add the diced apple, the roasted veggies, and simmer for five minutes. Garnish with the crumbled bacon, salt and paper to taste, and serve.

© 2024 Dorothy Lane Market | Terms and Conditions