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.
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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.