Kale with Bacon and Cherries
Author: 
Recipe type: Side
Prep time: 
Total time: 
Serves: 3
 
Kale simmered with garlic and dried cherries topped with bacon and a splash of soy sauce.
Ingredients
  • 1 bunch of kale, washed and thick stems removed
  • 1 tablespoon olive oil
  • 2 slices bacon, cut into small pieces
  • 3 cloves of garlic
  • ⅔ cup low sodium chicken broth
  • ⅓ cup dried cherries (or cranberries)
  • 2 tablespoons low sodium soy sauce
  • sea salt (or kosher salt) to taste
Instructions
  1. Cook the kale in a pot of simmering water for 4 to 5 minutes, pushing the leaves into the water with a large spoon, as necessary. Drain the kale into a colander and rinse the leaves with cold water to stop further cooking. Leave the kale in the colander to drain.
  2. Return the pot to the stove over medium heat. Add the olive oil, the bacon pieces, and the whole garlic cloves. Cook until the bacon is browned and crisp, and then remove the bacon and garlic to a paper towel lined plate. If the garlic is browning too quickly, use a fork to remove it before the bacon. Garlic goes from perfect to awful fairly quickly.
  3. Add the chicken broth to the pot. Pour it carefully into the pot because the bacon grease and hot pan will cause a lot of bubbling. Scrape all of the browned bits from the bottom and return the garlic to the pot to finish cooking, as well as the dried cherries. Cover and allow the broth to simmer with the garlic and the cherries until the garlic is softened. Add more broth, if necessary, to ensure that the pot doesn’t dry out. Your goal is to end up with about a quarter to a half cup of sauce at the bottom of the pot. Once the garlic is softened, mash it with the backside of a fork.
  4. Remove excess water from the kale by pressing on it gently with a paper towel. Place the kale on a chopping board and cut it up into chunks. Add the kale and the soy sauce to the pot. Stir the kale into the soy sauce and the pan sauce. Add the chopped bacon and stir it to combine. Season as needed with sea salt.
Recipe by kelly yandell at http://www.themeaningofpie.com/2011/03/kale-with-bacon-and-cherries/