Gay Cook’s Sautéed Kale with Bacon and Dried Cranberries

Gay CookIt took a while to accept that the vegetable kale was good for me. So I decided to take  it to heart and created this recipe which even my family enjoyed. Kale is a hardy healthy vegetable composed of large frilly leaves with a slight bitter taste.  They are in the family of Brussels sprouts, cabbage, cauliflower and other similar vegetables. The leaves and stems are sturdy so it’s best to cut way the stems and coarsely chop the leaves.

Kale

  • 2 strips bacon, thinly chopped and 1 tbsp (15 ml) butter
  • ½ red onion, coarsely chopped
  • 4 or 5 kale leaves with stems
  • ¼ cup (60 ml) dried cranberries (optional)
  • ¼ cup (60 ml) grated cheddar cheese
  1. Lay each kale leaf folded in half on a cutting board and cut away the coarse stem. Chop the leaves are into about 1½-in (2 cm) pieces.
  2. Heat a large sauté pan and fry bacon pieces on medium to high heat until bacon is lightly crisp and add the butter. Begin to stir in the kale tossing through bacon bits and butter, stirring until kale begins to wilt about 2 to 3 minutes. Toss in the cranberries if using.
  3. Remove pan from the heat. Taste for salt if needed. The bacon may give enough salty flavour. Place hot mixture in serving dish and garnish with the grated cheese.