This is absolutely my favorite way to put up kale for the winter season. It is full of hearty green goodness and bacon and definitely hits the spot come January when you really start to miss your fresh greens. The only slight challenge is in not eating it all before it makes it to the freezer!
Sautéed Kale with Bacon and Onion
- 8 slices bacon
- 2 bunches kale, stems removed and leaves finely chopped
- 1/2 white or red onion, chopped
- Sea salt to taste
- Start by slicing the uncooked bacon into 1/2 inch pieces.
- In a large skillet, cook bacon pieces over medium-high heat until nicely browned.
- Remove from pan with a slotted spoon. Set aside.
- Over medium heat, cook the chopped onion for several minutes until it becomes transparent and slightly browned.
- Add chopped kale and stir continually until the kale is wilted. You may want to add a bit more bacon grease from your stash in the fridge if you need more oil at this point.
- Remove from heat and add bacon and salt to taste. Stir until combined.
- Serve immediately or allow to cool and pack in ziplock bags to freeze for later use.