Braised Bacon Kale with Roasted Vegetables
Get roasted! Roasting brings out the best in some of the un-popular veggies that don’t get a lot of play at the table.
1 lb root vegetables peeled, diced into 1-inch pieces (turnips, parsnips, rutabaga, beets)
Salt and pepper to taste
3 Tbsp Vera Jane’s Extra-Virgin Olive Oil
4 slices of DLM Uncured Applewood Smoked Bacon, chopped
(1) 10-oz bag chopped kale
1/3 cup DLM 100% Apple Cider
1 Tbsp DLM Pure Apple Cider Vinegar
1½ cups Granny Smith apple (about 10 oz), diced
Preheat oven to 425ºF. Toss the root veggies and season with salt and pepper. Drizzle with olive oil. 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.