Stir-Fried Kale with Bacon
In this recipe, the kale is stir-fried in delicious salty bacon and simple aromatics. With kale’s firm and somewhat tough leaves, it is actually a wonderful candidate for a stir-fry. It can withstand a longer cooking time without being overcooked or turning yellow, compared to the usual greens used in a Chinese stir-fry.
More Kale Recipes:
And one won’t have to worry too much about wok hei (“breath of the fire” in Cantonese) in this stir-fry, as a quick cooking time on high heat is not really necessary. So it’s stir-frying at a relaxed pace for a change … totally my kind of cooking ^^
I torn the kale leaves to large bite-sized pieces (see above). You can save the stalks for making smoothies or vegetable stock. I blanch these kale leaves in boiling water before adding to the wok. That will shorten the cooking time and still yield tender leaves after stir-frying. If you’re lazy to blanch the kale, you can cut the leaves to small pieces (long strips) to add directly to the stir-fry.
To enjoy the full flavour of bacon in this dish, the bacon must be cooked in oil (its own + some olive oil) until crisp and most of its fats rendered out (see above; this is about 3/4 done). The bacon shouldn’t be pale or soft when cooked. If the bacon is done correctly, the final kale dish will taste bacon-heavenly.
This is great as a vegetable side-dish, as an appetizer or as a salad base with toppings.
Bacon makes everything taste better, doesn’t it? This looks so delicious.
Dino kale – another variety of kale, has tougher leaves than this type of green curly kale you are using here.
Yummy and easy stir-fry :)
still not seen dino kale here. hopefully in Dec (festive + kale season) will have :)
can use other vegetables besides kale?
this recipe is more customed for kale, as it has firmer leaves. But you can use other green veg (such as spinach) and adjust the cooking time accordingly.