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
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.