Bacon-Braised Kale with Roasted Vegetables | Dorothy Lane Market

Bacon-Braised Kale with Roasted Vegetables

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


  • 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
  • cup DLM 100% Apple Cider
  • 1 Tbsp DLM Apple Cider Vinegar
  • cups Granny Smith Apple, diced


Preheat oven to 425ºF.
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.
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.
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.
Add the diced apple, the roasted veggies, and simmer for five minutes. Garnish with the crumbled bacon, salt and paper to taste, and serve.


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