Time: 2 hours 10 minutes
Complexity: easily

A recipe for kale sautéed with bacon and Cajun spice mix, then simmered in chicken broth.

Ingredients:

• 4 slices bacon, cut into strips
• 1 onion, diced
• 2 bunches kale, coarsely chopped
• 4 cups chicken broth
• 4 cups of boiled water
• A little apple cider vinegar
• A little hot sauce
• Salt and freshly ground pepper

For Cajun seasoning:

• 2 tbsp sweet Spanish paprika
• 1 tbsp chili powder (see seasoning recipe) Here)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground coriander
• 1 tbsp dried thyme
• 1 tbsp. dried oregano
• 1 tbsp. ground black pepper
• 1 tsp cayenne pepper
• 1/4 tsp cumin (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bacon, onions, leafy cabbage, apple cider vinegar, hot sauce, Cajun seasoning, paprika, chili pepper, garlic powder, onion powder, coriander, thyme, oregano, ground cayenne pepper, cumin

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Preparation:

Step 1
• Rinse the bacon fat in a large skillet over medium heat, then transfer the bacon to paper towels to absorb excess fat. Add chopped onion and 2 teaspoons Cajun seasoning to the skillet with the fat and cook, stirring, for 5 minutes. Then add the chopped kale in batches and cook briefly.
Step 2
• Pour chicken broth and water into the skillet and bring to a boil. Reduce heat and simmer until the greens are tender, about 2 hours. Stir in hot sauce and fried bacon. Sprinkle with apple cider vinegar and season with salt and ground pepper to taste.

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