I’ve been out of the loop since I got pregnant. I had to give up one of the blogs and since I wasn’t cooking, this was it. But I am starting to feel better and am slowly crawling back to the kitchen.
So, here we go!
I’m a big fan of kale, but often, I don’t know what to do with it. I’ve fried it up with garlic in a pan, I’ve dried it out and made kale chips from it. And then I thought, why not make it similar to collard greens in the crock pot with bacon instead of a ham hock so that I don’t have to throw anything out and we can eat it all?
And so, I did.
Cooks 4 to 5 hours on LOW. Makes close to six servings.
What you’ll need:
1/2 bag of kale or 2 to 3 nice clumps, stemmed
4 to 5 grass-fed beef bacon ends, or plain old bacon ends will do.
1/4 cup water
How to cook it:
1. Stuff in that kale. Layer the bacon ends between the kale in the middle of the pot and a few on top. Add no more than 1/4 cup of water.
2. In a 3 quart crock pot, cover and cook on low for at least four hours, stirring occasionally. Your crock pot may take a bit more or a bit less so be sure and check them. When the kale has changed from a bright, leafy green to a swampy, deep green and the leaves taste tender, you’re set. The bacon should also look like cooked bacon. Check the temperature to make sure!
3. Enjoy your salty greens.
Yet, another way to enjoy kale. We were pleased the kale didn’t turn out too salty and yet we were able to eat the bacon, as well. Less waste in my book. Makes a great side.
How do you make your kale?