Braised Kale with Bacon and Cider

2014-03-02T00:00:00Z Braised Kale with Bacon and Cider nwitimes.com
March 02, 2014 12:00 am

Braised Kale with Bacon and Cider

2 bacon slices

1 1/4 cups thinly sliced onion

1 (1-pound) bag chopped kale

1/3 cup apple cider

1 tablespoon apple cider vinegar

1 1/2 cups diced Granny Smith apple (about 10 ounces)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

DIRECTIONS: Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside. Increase heat to medium-high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add kale, and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally. Add apple, salt, and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with bacon.

From cookinglight.com

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