📝 About This Recipe
Elevate the humble superfood with this decadent, keto-friendly side dish that balances earthy bitterness with smoky, salty richness. By rendering thick-cut bacon and wilting the kale in its golden drippings, we transform tough leaves into a silky, flavor-packed accompaniment. A splash of apple cider vinegar and a pinch of red pepper flakes provide the perfect acidic brightness and subtle heat to cut through the savory fat.
🥗 Ingredients
The Base
- 2 large bunches Curly Kale (stems removed, leaves torn into bite-sized pieces)
- 6 slices Thick-cut Bacon (diced into 1/2-inch lardons)
Aromatics & Seasoning
- 4 cloves Fresh Garlic (thinly sliced or minced)
- 1 small Shallot (finely diced)
- 1/2 teaspoon Red Pepper Flakes (adjust to taste for heat)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Finishers
- 1 tablespoon Apple Cider Vinegar (to brighten the flavors)
- 1/4 cup Chicken Bone Broth (low sodium, to help steam the kale)
- 1 tablespoon Extra Virgin Olive Oil (only if needed for extra moisture)
- 1 Lemon Wedge (for a final squeeze of freshness)
👨🍳 Instructions
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1
Prepare the kale by washing it thoroughly in cold water. Remove the tough center ribs and tear the leaves into manageable 2-inch pieces. Dry the kale completely using a salad spinner or clean kitchen towels.
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2
Place a large, deep skillet or Dutch oven over medium heat. Add the diced bacon lardons while the pan is still warming up to help render the fat effectively.
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3
Cook the bacon for 6-8 minutes, stirring occasionally, until the fat has rendered out and the bacon is crisp and golden brown.
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4
Use a slotted spoon to remove the crispy bacon from the pan and set it aside on a paper towel-lined plate, leaving about 2-3 tablespoons of the rendered fat in the skillet.
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5
Add the diced shallots to the hot bacon fat. Sauté for 2-3 minutes until they become translucent and slightly softened.
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6
Stir in the sliced garlic and red pepper flakes. Cook for just 30-60 seconds until fragrant, being careful not to let the garlic brown or turn bitter.
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7
Add the kale to the skillet in large handfuls. It will look like a lot, but it will wilt down significantly. Use tongs to toss the kale in the garlic-infused fat.
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8
Pour in the chicken bone broth. This creates steam that helps tenderize the kale quickly without losing its vibrant green color.
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9
Cover the skillet with a lid for 2-3 minutes. This softens the fibers of the kale just enough while maintaining a slight 'al dente' bite.
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10
Remove the lid and continue to sauté for another 3-5 minutes, allowing any excess liquid to evaporate.
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11
Drizzle the apple cider vinegar over the kale and season with kosher salt and freshly cracked black pepper. Stir well to incorporate.
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12
Add the crispy bacon back into the pan and toss one final time to combine all the textures.
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13
Taste and adjust seasoning. If the kale feels too dry, add a tiny drizzle of olive oil. Serve immediately while hot with a final squeeze of fresh lemon juice.
💡 Chef's Tips
Always dry your kale thoroughly after washing; excess water will cause the kale to boil rather than sauté, resulting in a soggy texture. Don't discard the bacon fat! It is the primary flavor driver of this keto dish and provides the healthy fats needed for the diet. If you find kale too bitter, a tiny pinch of a keto-friendly sweetener (like erythritol) can help balance the flavor profile. For a texture variation, use Lacinato (Dino) kale, which is slightly more tender and has a deeper, nuttier flavor. To avoid burnt garlic, always add it after the shallots have already softened, as garlic has a much lower burning point.
🍽️ Serving Suggestions
Pair this with a pan-seared ribeye steak or grilled salmon for a complete, high-protein keto meal. Serve alongside roasted chicken thighs seasoned with rosemary and lemon. Top with a poached egg and extra red pepper flakes for a decadent low-carb breakfast or brunch. Add a sprinkle of toasted pine nuts or slivered almonds for an extra layer of crunch and healthy fats. Goes beautifully with a crisp glass of Sauvignon Blanc or a light sparkling water with lime.