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Kale with Roasted Beets and Bacon

Kale with Roasted Beets and Bacon
Prep Time
15 min
Cook Time
1h
Yields
4 - 6 servings

Tender, roasted beets with fresh kale and thick-cut applewood-smoked bacon.

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ingredients

2
beets (about 14 oz)
1
Tbsp olive oil
Kosher salt and freshly cracked black pepper
6
thick-cut applewood-smoked bacon slices (8 oz), diced
1
large bunch kale (about 1 ½ lbs), washed, stemmed and cut into 1-inch pieces
cup low-sodium chicken stock
4
Tbsp apple cider vinegar
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directions

Step 1

Preheat the oven to 425ºF.

Step 2

Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.

Step 3

In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.

Step 4

Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.

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