Bacon-Braised Kale with Roasted Vegetables | Dorothy Lane Market

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    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

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    Bacon-Braised Kale with Roasted Vegetables

    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.

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