Originally posted August 27, 2011

Kale with Bacon and Red Onion

Kale with Bacon and Red Onion by Barney

Photo by Barney

This recipe was adapted from a standard collard greens recipe with entirely too much bacon. I like kale better. I added the red onion and scaled back on the pork. I use bacon when I make it for guests and for everyday swap out the bacon for 2-3 tablespoons Irish butter.


  • 1 tablespoon olive oil
  • one small red onion, thinly sliced
  • 2-3 strips bacon, rouch chopped
  • 1/2-3/4 cup chicken broth
  • 3 bunches of kale, cut out stems and rough chop
Serves 4


use large pot with cover

heat olive oil over med-low heat

add bacon cook for 5 minutes and then add onion

cook bacon and onion for about 10 more minutes until bacon is crispy and onions start to carmelize

raise the heat and add kale turning kale until covered in oil and bacon fat and starts to wilt

add 1/2 cup of chicken broth and scrap bottom of pan to release any bacon bits

reduce hit slightly and cover cooking for 15 minutes or more adding more broth if the kale drys/until kale is dark green and soft.


  • commented over 10 years ago

    This looks good! I love cooking with red onion and agree with you that a lot of recipes have way too much bacon. It is very salty and does not need to be in everything!

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