📝 About This Recipe
This dish bridges the gap between Southern comfort and East Asian technique, transforming hearty kale into a vibrant, tender-crisp masterpiece. By rendering thick-cut bacon until golden and using the liquid gold fat to sear the greens at high heat, we unlock a deep, smoky complexity. Finished with a splash of balsamic and a pinch of red pepper flakes, this fusion stir-fry is a nutrient-dense side dish that even vegetable-skeptics will crave.
🥗 Ingredients
The Aromatics & Protein
- 4 slices Thick-cut smoked bacon (cut into 1/2-inch lardons)
- 4 cloves Fresh Garlic (thinly sliced into chips)
- 1 medium Shallot (finely minced)
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
The Greens
- 2 large bunches Lacinato (Dino) Kale (stemmed and torn into bite-sized pieces)
- 1 tablespoon Extra Virgin Olive Oil (only if bacon is lean)
The Finishing Glaze
- 1 tablespoon Balsamic Vinegar (use a high-quality, syrupy version if possible)
- 1 teaspoon Maple Syrup (to balance the bitterness of the kale)
- 1/4 teaspoon Kosher Salt (to taste, considering bacon saltiness)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Toasted Pine Nuts (for crunch and garnish)
- 1/2 piece Lemon (for a final squeeze of juice)
👨🍳 Instructions
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1
Prepare the kale by removing the tough center ribs. Wash the leaves thoroughly in cold water and spin them completely dry; moisture is the enemy of a good stir-fry.
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2
Place a large wok or a heavy-bottomed 12-inch skillet over medium heat. Add the chopped bacon lardons.
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3
Cook the bacon slowly, stirring occasionally, until the fat has rendered out and the bacon is crispy and golden brown (about 6-8 minutes).
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4
Using a slotted spoon, remove the crispy bacon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pan.
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5
Increase the heat to medium-high. If there isn't at least 2 tablespoons of fat in the pan, add the tablespoon of olive oil.
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6
Add the sliced garlic and minced shallots to the hot fat. Stir-fry for 45-60 seconds until the garlic edges are just beginning to turn pale gold.
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7
Add the red pepper flakes and stir for 10 seconds to infuse the oil with heat.
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8
Add the kale to the pan in two batches. It will look like a lot, but it will wilt quickly. Use tongs to toss the kale constantly so every leaf is coated in the hot bacon fat.
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9
Stir-fry the kale for 3-5 minutes. You are looking for the leaves to turn bright green and soften slightly while maintaining a bite.
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10
Drizzle the balsamic vinegar and maple syrup over the kale. Toss vigorously for 30 seconds to allow the liquids to emulsify with the fat and glaze the leaves.
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11
Return the crispy bacon to the pan and add the toasted pine nuts. Toss once more to distribute.
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12
Remove from heat. Season with kosher salt and freshly cracked black pepper to taste.
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13
Finish with a bright squeeze of fresh lemon juice over the top just before serving to lift all the heavy, smoky flavors.
💡 Chef's Tips
Dry your kale perfectly; if it is wet, it will steam rather than sear, resulting in a mushy texture. If using Curly Kale instead of Lacinato, increase the stir-fry time by 1-2 minutes as it is more fibrous. Don't burn the garlic! If the pan gets too hot, add a splash of water or broth to instantly lower the temperature. For a vegetarian version, substitute bacon with smoked paprika and sun-dried tomatoes in oil. Always taste a leaf before adding salt, as the bacon and balsamic can provide significant sodium and tang already.
🍽️ Serving Suggestions
Serve alongside a roasted chicken or a thick-cut pork chop for a complete meal. Pair with a crisp, acidic white wine like a Sauvignon Blanc to cut through the richness of the bacon fat. Excellent served over a bed of creamy polenta or buttery grits. Top with a poached egg for a sophisticated, protein-packed breakfast or brunch. Works beautifully as a warm component in a grain bowl with quinoa and roasted sweet potatoes.