Dijon Kale with Back Bacon
1
Points®
Temps total: 30 min • Préparation: 10 min • Cuisson: 20 min • Portions: 4 • Difficulté: Facile
Dijon mustard and back bacon make a lovely accompaniment to the slight bitterness of kale.Try this dish paired with roast chicken and potatoes for acomforting dinner
Ingrédients
Kale
3 cup(s), washed, tough center stems removed, leaves coars
Olive oil
1 tsp(s)
Red onion
2 cup(s), sliced, thinly sliced
Cooked Canadian-style bacon
1 oz, diced
Minced garlic
1 tsp(s), minced
Apple cider vinegar
1 tbsp(s)
Dijon mustard
2 tsp(s)
Table salt
¾ tsp(s)
Black pepper
¼ pinch(es)
Instructions
1
Cook kale in a 6 quart pot of boiling salted water (4 quarts water, 1 tsp salt) for 7-8 minutes. Use a pair of tongs to push kale down into the water so it will all fit at once. Drain in a colander, pressing out excess water, and reserve. Heat oil in the same pot and sweat onion over medium heat, stirring frequently, until soft (~10 minutes). Add Canadian bacon and cook for 3 minutes to lightly brown. Stir in garlic and cook 1 minute. Add kale and use tongs to mix in with onions and bacon and thoroughly heat through. Stir in vinegar, mustard, salt, and pepper and serve.
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