Sautéed Kale with Onion and Bacon

Name: Sautéed Kale with Onion and Bacon
Yield: serves 8
Ingredients: 2 1/2 pounds (about 4 bunches) kale, tough stems and center ribs cut off and discarded; 2 tablespoons olive oil; 4 strips thick-sliced bacon, cut into 1/2-inch pieces; 1 large onion, thinly sliced; 4 garlic cloves, thinly sliced; Generous pinch crushed red-pepper flakes; 1/4 teaspoon smoked Spanish paprika; 1 cup Chicken Stock (page 28) or water; 2 teaspoons sherry-wine vinegar; Kosher salt; Freshly ground black pepper

December 9, 2011

Gina: Some Southern greens benefit from long, slow cooking, but kale is best prepared as a speedy sauté. Shredding the kale allows it to cook even faster, keeping its bright color and abundant nutrients (calcium, vitamins A and C) intact. Adding bacon, onion, and the unexpected flavor of smoked Spanish paprika creates a spectacular side dish that just might steal the show from the main course. For a quick, satisfying dinner, you could also toss this sauté with whole-wheat pasta, and finish the dish with toasted pine nuts and grated Parmesan cheese.

Cooks' Note

Large kale leaves are easier to cut in the manner described in this recipe. If all you can find are small leaves, just coarsely chop them.
Smoked Spanish paprika, also called pimentón, has an entirely different flavor from regular paprika. It is really, really smoky—and a little goes a long way in any dish.

Recipe notes

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