Creamed Kale with Bacon
Chef Keoni shows how to make this great side dish and a delicious way to enjoy kale!
Recipe - Foodland Farms Ala Moana
Creamed Kale with Bacon
0
Servings4
0Ingredients
Kale, 2 Pounds
Bacon, 4 Bacon
Chicken Stock, 1 Cup
Heavy Cream, 1 Cup
Ground Nutmeg, 1 Teaspoon
Salt & Pepper, to taste
Directions
Ingredients
- 2 pounds kale, center stalks removed
- 4 bacon, cut into 1/2 inch dice
- 1 cup chicken stock or broth
- 1 cup heavy cream
- 1 teaspoon ground nutmeg
- salt & freshly ground pepper, to taste
Directions
- Cut the kale pieces into 1/2-inch strips.
- In a large saute pan over medium heat, add in the bacon and allow the fat to render out, approximately 2 minutes.
- Add the kale, and stock.
- Cook until the stock is evaporated and then add in the cream and nutmeg.
- Reduce the heat to low and cook for 5 minuts, or until the cream has reduced and thickened.
- Season with salt and pepper to taste.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Local Organic Kale, 1 Each
$5.89
Farmer John Classic Sliced Bacon, 12 Ounce
Member Price
$5.89 was $9.79$0.49/oz
Kitchen Basics Chicken Stock, Unsalted, 32 Ounce
Member Price
$3.79 was $4.29$0.12/oz
Darigold 36% Heavy Whipping Cream, 16 Ounce
Member Price
$7.99 was $8.99$0.50/oz
Simply Organic Nutmeg, Ground, 2.3 Ounce
$10.99$4.78/oz
Morton Salt & Pepper Pack, 5.25 Ounce
Member Price
$4.99 was $5.99$0.95/oz
Directions
Ingredients
- 2 pounds kale, center stalks removed
- 4 bacon, cut into 1/2 inch dice
- 1 cup chicken stock or broth
- 1 cup heavy cream
- 1 teaspoon ground nutmeg
- salt & freshly ground pepper, to taste
Directions
- Cut the kale pieces into 1/2-inch strips.
- In a large saute pan over medium heat, add in the bacon and allow the fat to render out, approximately 2 minutes.
- Add the kale, and stock.
- Cook until the stock is evaporated and then add in the cream and nutmeg.
- Reduce the heat to low and cook for 5 minuts, or until the cream has reduced and thickened.
- Season with salt and pepper to taste.