Stir Fried Kale with Bacon – A Speedy Side Dish or Pasta Topping

Don’t you just love winter greens? So green and vibrant – maybe their colour reminds us of the spring that is on its way, whilst doing us so much good packed full of iron and vitamins.

Kale (3)

Kale is a current favourite, although it can sometimes be a little tough. Not a problem if you like your vegetables really crisp, but easily dealt with by blanching for a few minutes first.

Ingredients to serve 2

  • About a dozen leaves of kale, washed, tough stalks removed and then finely chopped
  • 2 cloves of crushed garlic
  • 4 rashers of finely chopped smoked streaky bacon (or use mushrooms for a vegetarian dish)
  • Salt and pepper
  • Olive oil for frying

Blanch the chopped leaves for about 3 minutes if they are large and drain. Heat a little oil in a wok or large frying pan and fry the bacon until crispy then add the kale and garlic. Stir fry for a couple of minutes, season and enjoy as a side dish or mixed with pasta (add a little raw olive oil and a few drops of the pasta cooking water).

Bounce around the kitchen as you will be packed full of vitality!

If you’re lucky enough to have access to Baby Kale, check out this beautiful recipe for a Sunshine Salad from our blogging pal Smidge. Or how about Frugal’s Kale with Pasta – delicious!


48 thoughts on “Stir Fried Kale with Bacon – A Speedy Side Dish or Pasta Topping

    1. Ooh you’re not so far from us in Spain! We’re actually in England now and I’ve never seen it in Spain. When I’m in Andalucia I use Savoy Cabbage or Chard (acelga)

  1. Looks delicious, I love it not overcooked too. Eating lots of kale at the moment, ‘seaweed’ style is my current favourite.

  2. Love, love, love kale prepared in this fashion! Especially with a drizzle of balsamic vinegar and a perfectly poached egg on top 🙂 Thanks for the nudge…now I know what’s for dinner tonight! Your version looks delicious!

  3. I generally eat kale sauté as a side or main dish, but I liked the idea of using it as pasta topping, I think I’m gonna do it with some penne rigate, thanks for the inspiration!

  4. Yum. I make this dish all the time, minus the flavorful bacon. I throw some eggs on it and eat it over quinoa. I’ve been meaning to make a post about it, but it’s kind of my poverty meal and I just never photograph it. You’ve inspired me. Delicious!

      1. Steve and I used it to give great flavour to soups but when it got too expensive we subbed in smoked paprika to great advantage. It’s one of those “vegan things” to give us something to shove into a “BLT” so it isn’t just a very sad green lettuce leaf between 2 slices of bread with a bit of tomato 😉

      2. We haven’t used it in a while as our Asian grocery store overpriced it…stopped selling it and then went broke and closed (so they REALLY didn’t want us to buy it any more 😉 ). Extreme measures to stop narf7 from accessing liquid smoke methinks 😉

  5. Kale’s lovely isn’t it?! I totally agree – it’s like a wonderful reminder that the cold and dark too will pass giving way to new shoots and birdsong! Lovely looking dish – I think it would be great on top of a baked potato!

  6. Kale is my favorite green and I love it raw in salads and especially sauteed. I don’t blanch it first because I like the resistance…the tooth, if you will! 🙂 Somehow I’ve never tried it with bacon, though, and it sounds very delicious. Happy weekend, Tanya!

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