Weeknight Kale Cooked in Rendered Bacon Fat


September 20, 2011 by Sara Kreidler

You know what’s awesome?  Dark, hearty greens (kale or collards) slowly braised in homemade pork stock (I’ll post the recipe one of these days, I promise).  Dee-lish.

But on weeknights, when time is short and you’re starving, you can get a similar result in a fraction of the time by following this recipe.  We made kale this way tonight, along with grilled hanger steak and fried potatoes with stewed tomatoes.


  • 1 pound of kale, rinsed and ribs removed
  • 2 cups of water
  • 2 tablespoons rendered bacon fat
  • Salt and pepper
  • Red chile flakes
  • 1 tablespoon cider vinegar


  1. Place kale and water in a medium sized pot and bring to a boil.  Cook for 30 minutes or until kale is cooked through, then drain kale.
  2. In a large cast iron skillet, heat rendered bacon fat over medium high flame.  Add kale to the skillet and toss in the bacon fat.  Season with salt, pepper and chile flakes.  Cook for 5-10 minutes.
  3. Transfer kale to a serving dish and drizzle cider vinegar over top.  Serve hot.

2 thoughts on “Weeknight Kale Cooked in Rendered Bacon Fat

  1. […] ma vie en food cooking, canning & csa-ing Skip to content Homeabout ma vie en foodcooking indexcanning inventorycsa inventory ← Basque Chicken Weeknight Kale Cooked in Rendered Bacon Fat → […]

  2. […] baked pasta dishes or tomato sauce).  Or you can simply rinse, de-stem, and rip up the leaves and saute them with some olive oil or rendered bacon fat. Or you can do what Adler suggests, and take a quick inventory of other things hanging around in […]

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