I know what you’re thinking: “oh look, yet another ‘healthy’ January recipe”. But, look a little closer at this garlic kale and you’ll see that the recipe involves not only kale but super crispy bacon and a healthy dose of garlicky butter. It’s what I like to call ‘superfoods made good’ (see also: nutty avocado quinoa salad, kale cauliflower cheese).
What I’m trying to say is, it’s good for you in a ‘lots of good green stuff’ sense but also tasty in a ‘yuuum, crispy bacon’ sense. I’m never into the whole ‘forcing yourself to eat tasteless food just because it’s January’ game. Although I apparently am into the overusing quotation marks game…
Anyway, with that rather odd introduction out of the way, let’s talk about how simple and delicious this recipe is. It’s only ingredients are kale, garlic, butter and streaky bacon. I like to grill the bacon to get it super crispy, but fry it if you prefer. You could even buy ready cooked bacon strips if you want to minimise the clean up.
We’ve been eating this as a side dish with grilled chicken or pan fried venison, but you could easily turn it into a main meal. Chuck in some lentils or cooked quinoa to bulk it up a bit and you’re good to go.
- 200g curly kale, washed
- 50g butter
- 1 clove garlic, minced
- 4 rashers streaky bacon
- sea salt, to taste
- Grill or fry the bacon until crispy, then set aside.
- In a large pan, add the butter and melt over a medium heat. Add the garlic and kale and stir to coat in the melted butter.
- Continue to cook over a medium heat for 5 - 10 minutes, until the kale has wilted slightly but still retains some of it's shape.
- Chop the bacon into small pieces and toss with the cooked kale. Sprinle with sea salt to taste and serve immediately