E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Braised Kale with Bacon and Onions Damon Lee Fowler | September 2, 2016 Greens slow-cooked with bacon are about as Southern as it gets, but when the greens are young and fresh, they don’t always need that traditional long, slow simmer to make them tender. When that is the case, historian and cookbook author Damon Lee Fowler likes to braise them instead. The method cuts the cooking time considerably while still infusing the greens with that rich traditional flavor. Level Beginner Prep Time 15 minutes Cook Time 10 minutes Serves 4 Cook it With Our Classic Cast Iron Skillets Ingredients 2 bunches fresh young kale (about 2 pounds) 3 or 4 slices extra thick-cut bacon, cut across into ¼-inch-wide julienne 1 medium yellow onion, split lengthwise and thinly sliced Kosher or fine sea salt and freshly ground black pepper Directions Wash the greens in several changes of water, until no gritty soil remains on the leaves. Strip away any large, tough stems. Leave small leaves whole or tear them in half; stack, roll, and cut larger leaves across into 1-inch-wide strips. Set aside in a large bowl. Cook the bacon in a 10-inch cast iron skillet with a lid or a Dutch oven over medium heat, stirring frequently, until browned and its fat is rendered, 5 to 10 minutes. Add the onion, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden, about 5 minutes. Raise the heat to medium-high, add a handful of kale, and toss until it is wilted. Continue adding the kale by handfuls, stirring constantly, and allowing each addition to wilt before adding more. When all the kale is in the pan, season it with salt and pepper to taste, add a splash of water, cover, and reduce the heat to medium-low. Cook until the greens are nearly tender, 3 to 8 minutes, depending on the youth and freshness of the kale. It should be tender but still retain its lovely green color. Contributed By: Damon Lee Fowler Damon Lee Fowler is a cookbook author, food writer, lecturer, cooking instructor, and culinary historian living in Savannah, Georgia. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Old Fashioned Infused Pork Belly View recipe Creamy Shrimp & Corn Pasta View recipe Stir-Fried Pork with Peanut Ramen Noodles View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Braised Kale with Bacon and Onions Damon Lee Fowler | September 2, 2016 Greens slow-cooked with bacon are about as Southern as it gets, but when the greens are young and fresh, they don’t always need that traditional long, slow simmer to make them tender. When that is the case, historian and cookbook author Damon Lee Fowler likes to braise them instead. The method cuts the cooking time considerably while still infusing the greens with that rich traditional flavor. Level Beginner Prep Time 15 minutes Cook Time 10 minutes Serves 4 Cook it With Our Classic Cast Iron Skillets Ingredients 2 bunches fresh young kale (about 2 pounds) 3 or 4 slices extra thick-cut bacon, cut across into ¼-inch-wide julienne 1 medium yellow onion, split lengthwise and thinly sliced Kosher or fine sea salt and freshly ground black pepper Directions Wash the greens in several changes of water, until no gritty soil remains on the leaves. Strip away any large, tough stems. Leave small leaves whole or tear them in half; stack, roll, and cut larger leaves across into 1-inch-wide strips. Set aside in a large bowl. Cook the bacon in a 10-inch cast iron skillet with a lid or a Dutch oven over medium heat, stirring frequently, until browned and its fat is rendered, 5 to 10 minutes. Add the onion, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden, about 5 minutes. Raise the heat to medium-high, add a handful of kale, and toss until it is wilted. Continue adding the kale by handfuls, stirring constantly, and allowing each addition to wilt before adding more. When all the kale is in the pan, season it with salt and pepper to taste, add a splash of water, cover, and reduce the heat to medium-low. Cook until the greens are nearly tender, 3 to 8 minutes, depending on the youth and freshness of the kale. It should be tender but still retain its lovely green color. Contributed By: Damon Lee Fowler Damon Lee Fowler is a cookbook author, food writer, lecturer, cooking instructor, and culinary historian living in Savannah, Georgia. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Old Fashioned Infused Pork Belly View recipe Creamy Shrimp & Corn Pasta View recipe Stir-Fried Pork with Peanut Ramen Noodles View recipe
