Saturday, March 7, 2015
Kale That Doesn't Suck
The health benefits of kale are often outweighed by the fact that it’s a chore to eat. True, it’s loaded with massive quantities of vitamin A, vitamin C, and vitamin K, and is a great source of B vitamins, dietary fiber, manganese and calcium. However, it’s tough, bitter, and has a funky texture.
Forget getting your kids to eat it.
You might be able to get past the taste if you didn’t have to spend a solid 5 minutes gnawing each mouthful in order to get it down. You can make it sort of taste good if you make it into chips. So you try it once or twice and write it off as something only hippies and health nuts eat because they think they should.
Well, the reason many people think kale sucks is that they haven’t had it cooked properly. Kale needs to be boiled at least 18-20 minutes, or else it’s going to be tough and chewy (fear not—kale retains its massive vitamin and mineral content, even after boiling).
My boyfriend begs for this all the time. We only eat it 2-3 times a week because I have to cajole him into eating other vegetables.
I make it with organic ingredients and nitrate-free applewood smoked bacon.
Kale With Garlic and Bacon
-2-3 slices of bacon, chopped
-1 bunch of kale, chopped
-2 large cloves of garlic, minced
-2 cans (4 cups) chicken broth
-1/4 c apple cider vinegar
-2-3 tbsp brown sugar
-salt/pepper to taste (optional)
Saute the bacon in a large pot until the bacon is crispy and it’s rendered most to all of its fat.
Add the kale and turn to coat with the bacon drippings, tossing frequently until the kale is wilted (about 3 minutes). Add the garlic and sauté 1 minute more.
Stir in chicken broth (broth should just cover the leaves), vinegar, brown sugar, and salt and pepper (optional). Taste and correct the seasoning. Cover and simmer on low for 18-20 minutes, until the leaves are tender.
Drain and serve. Makes 3-4 smaller servings or 2 massive servings (we prefer the latter).