Kale And Bacon, Caribbean Style
This hearty and flavorful recipe combines the smoky goodness of perfectly cooked bacon with the sweetness of Vidalia onions and the earthy freshness of kale. With a rich and creamy coconut milk base, this dish is both satisfying and nourishing. Perfect for a cozy meal any day of the week, this bacon, kale, and coconut milk skillet is sure to become a new favorite in your recipe rotation.
— Constant Cookbook
Ingredients
- 4-6 slices bacon, roughly chopped
- 1 Vidalia onion, diced
- 8 cups chopped kale
- 1 cup coconut milk
- 1 cup broth (chicken, vegetable or beef)
- 1/2 teaspoon kosher or sea salt (1/4 teaspoon table salt)
- freshly ground black pepper
Instructions
- In a large saute pan over medium heat, cook the bacon until just begins to crisp. Add the onions and cook for 3 to 4 minutes.
- Add the kale and saute until wilted, tossing with the onion and bacon, about 5 minutes.
- Pour in the coconut milk and broth and continue to cook for an additional 5 minutes. Season with salt and pepper to taste.
Cook Time
0M
Prep Time
PT0M
Yield
serves 4
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