Time: 35 min.
Complexity: easily
Servings: 6

Fried bacon, sun-dried tomatoes, and balsamic vinegar infuse this braised kale with a gamut of flavors, with sweet, salty, and tart notes. This side dish comes together in minutes and is the perfect accompaniment to holiday meats or poultry.

Ingredients:

• 1 tbsp. l. olive oil
• 4 strips bacon, cut into small pieces
• 1 medium onion, chopped
• 1 bunch of kale, stems trimmed, veins removed, leaves shredded
• 4 sun-dried tomatoes, chopped
• 2 tablespoons balsamic vinegar

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.

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kale, bacon, sun-dried tomatoes, balsamic vinegar

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Preparation:

Step 1
• Pour oil into a saucepan, add bacon and onion and cook over medium heat until fat is rendered, bacon is crispy and onion is soft.
Step 2
• Add the cabbage and sun-dried tomatoes to the pan and continue cooking until the greens are wilted, about 2 minutes. Stir in the balsamic vinegar and season with salt and pepper to taste. Transfer to a serving bowl and serve immediately.

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