Dijon Kale with Back Bacon

Total Time
30 min
10 min
20 min
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


Uncooked kale

3 cup(s), washed, tough center stems removed, leaves coars

Olive oil

1 tsp(s)

Uncooked red onion(s)

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


  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.