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RECIPE
9 INGREDIENTS13 STEPS1HR 45MIN

Bacon-Braised Kale with Toasted Hazelnuts

5.0
10 Ratings
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TheGrumpyPig

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!

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Goes great with Turkey!
1HR 45MIN
Total Time

TheGrumpyPig

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!

Ingredients

US / METRIC
Servings:
4
Serves 4
1 lb
13 1/2 cups
Tuscan Kale
or Kale, Collard Greens
to taste
1/3 cup
Raisins
1/2 cup
Hazelnuts , toasted

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Nutrition Per Serving

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CALORIES
785
FAT
54.4 g
PROTEIN
27.8 g
CARBS
53.6 g

Cooking Instructions

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Step 1
Julienne the Yellow Onion (3).
Step 2
Cut the Bacon (1 pound) into lardons.
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 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 7
As the onions caramelize, roughly chop the Tuscan Kale (2 pound).
Step 8
Add kale to the onions, along with the Granulated Sugar (1 tablespoon) 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 10
While waiting, prepare the Hazelnuts (1/2 cup) by chopping them.
Step 11
Add several swirls of Apple Cider Vinegar (1/4 cup) 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 13
Transfer the braised kale to a serving dish. Top with the remaining bacon lardons and hazelnuts. Serve and enjoy!

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Nutrition Per Serving
Calories
785
% Daily Value*
Fat
54.4 g
70%
Saturated Fat
15.1 g
76%
Trans Fat
0.2 g
--
Cholesterol
74.8 mg
25%
Carbohydrates
53.6 g
19%
Fiber
10.8 g
39%
Sugars
17.2 g
--
Protein
27.8 g
56%
Sodium
961.3 mg
42%
Vitamin D
0.5 µg
2%
Calcium
388.5 mg
30%
Iron
6.2 mg
34%
Potassium
1459.6 mg
31%
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