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SideChef
Recipes
Dairy-Free
Bacon-Braised Kale with Toasted Hazelnuts

9 INGREDIENTS • 13 STEPS • 1HR 45MINS

Bacon-Braised Kale with Toasted Hazelnuts

Recipe
5.0
10 ratings
Community Pick
Community Pick
Another amazing side dish to add to your classic holiday list. This bacon-braised kale with toasted hazelnuts is incredibly fragrant and flavorful. It goes so well with the classic turkey and adds a little twist to your traditional festive dinner table. Guaranteed to become a family favorite and to impress your guests.
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The Grumpy Pig
The Grumpy Pig is a pork-centric restaurant that offers tasty dishes inspired by the team's heritage and travels. We want people to be comfortable and to have fun when they dine with us!
Another amazing side dish to add to your classic holiday list. This bacon-braised kale with toasted hazelnuts is incredibly fragrant and flavorful. It goes so well with the classic turkey and adds a little twist to your traditional festive dinner table. Guaranteed to become a family favorite and to impress your guests.
1HR 45MINS
Total Time
$6.52
Cost Per Serving
Ingredients
Servings
4
us / metric
Bacon
1 lb
Bacon
Yellow Onion
3
Yellow Onions
Tuscan Kale
13 1/2 cups
Tuscan Kale
or Kale, Collard Greens
Salt
to taste
Salt
Granulated Sugar
1 Tbsp
Granulated Sugar
Raisins
1/3 cup
Raisins
Hazelnuts
1/2 cup
Hazelnuts, toasted
Apple Cider Vinegar
4 Tbsp
Apple Cider Vinegar
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
783
Fat
54.4 g
Protein
27.8 g
Carbs
53.3 g
Love This Recipe?
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Bacon-Braised Kale with Toasted Hazelnuts
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The Grumpy Pig
The Grumpy Pig is a pork-centric restaurant that offers tasty dishes inspired by the team's heritage and travels. We want people to be comfortable and to have fun when they dine with us!
Cooking InstructionsHide images
step 1
Julienne the Yellow Onions (3).
step 1 Julienne the Yellow Onions (3).
step 2
Cut the Bacon (1 lb) into lardons.
step 2 Cut the Bacon (1 lb) into lardons.
step 3
Render the bacon lardons in a pan over medium low heat.
step 3 Render the bacon lardons in a pan over medium low heat.
step 4
When the lardons are nice and crispy, take them out of the pan. Do not wash the pan or get rid of the fat, it will be used for caramelizing the onions.
step 4 When the lardons are nice and crispy, take them out of the pan. Do not wash the pan or get rid of the fat, it will be used for caramelizing the onions.
step 5
Add onions to the pan with some Salt (to taste) to help pull out the moisture. Scrape the bottom of the pan to prevent scorching.
step 5 Add onions to the pan with some Salt (to taste) to help pull out the moisture. Scrape the bottom of the pan to prevent scorching.
step 6
Cook, partly covered, stirring occasionally, until the onions are very soft and caramelized, about 1 to 2 hours.
step 6 Cook, partly covered, stirring occasionally, until the onions are very soft and caramelized, about 1 to 2 hours.
step 7
As the onions caramelize, roughly chop the Tuscan Kale (13 1/2 cups).
step 7 As the onions caramelize, roughly chop the Tuscan Kale (13 1/2 cups).
step 8
Add kale to the onions, along with the Granulated Sugar (1 Tbsp) and a heavy pinch of Salt (to taste) and Ground Black Pepper (to taste).
step 8 Add kale to the onions, along with the Granulated Sugar (1 Tbsp) and a heavy pinch of Salt (to taste) and Ground Black Pepper (to taste).
step 9
When the kale releases its moisture, add the Raisins (1/3 cup) and continue to cook for 30 minutes to an hour, until the kale is quite tender.
step 9 When the kale releases its moisture, add the Raisins (1/3 cup) and continue to cook for 30 minutes to an hour, until the kale is quite tender.
step 10
While waiting, prepare the Hazelnuts (1/2 cup) by chopping them.
step 10 While waiting, prepare the Hazelnuts (1/2 cup) by chopping them.
step 11
Add several swirls of Apple Cider Vinegar (4 Tbsp) and taste. Adjust the taste to your preference with the vinegar, sugar, salt and pepper.
step 11 Add several swirls of Apple Cider Vinegar (4 Tbsp) and taste. Adjust the taste to your preference with the vinegar, sugar, salt and pepper.
step 12
Finish by mixing in the bacon and hazelnuts. Reserve some of each to top the finished dish.
step 12 Finish by mixing in the bacon and hazelnuts. Reserve some of each to top the finished dish.
step 13
Transfer the braised kale to a serving dish. Top with the remaining bacon lardons and hazelnuts. Serve and enjoy!
step 13 Transfer the braised kale to a serving dish. Top with the remaining bacon lardons and hazelnuts. Serve and enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Comfort Food
Christmas
Shellfish-Free
Dinner
Pork
Side Dish
Vegetables
Thanksgiving
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