veracity83 will always be a Southern Gal at heart. She enjoys sharing yummy recipes from the south with readers.
Easy Recipe for Southern-Style Kale Greens
As we all know, eating green leafy vegetables play an important role in keeping a healthy diet. However, green leafy vegetables are not the most popular of foods—especially with children. I am going to show you how to make delicious southern-style kale greens that the whole family can enjoy!
- 6 bundles kale greens
- 1 teaspoon extra light olive oil
- 1 teaspoon distilled white vinegar
- 1/4 onion, chopped
- 4 strips bacon
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
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- Thoroughly clean and wash kale greens. Get rid of discolored/yellowish leaflets. Chop leaflets into fine pieces, but not too fine (it will cook down substantially).
- Place about 2 1/2 cups of water in a pot. You don't want to have too much water—this can lead to the greens tasting watered down. Bring the water to a boil.
- Place 4 strips of bacon in the boiling water. Let the bacon boil on medium-high for 30 - 45 minutes. This allows for the flavor to soak into the water. Add a little more water if necessary to make sure it doesn't completely boil out. When the bacon is tender, cut into little pieces. You can also leave it whole if you would like.
- Next, add in your seasonings in any order that you would like. I typically start out by adding the chopped onion to the pot. Next, I add in the olive oil, black pepper, salt, vinegar, and crushed red pepper. After all seasonings are added, stir well to blend together.
- Add your kale greens. You may have to add them a little at a time to allow them to cook down. Once all greens have been added, let boil for about 10 minutes.
- Turn heat down to low heat, cover, and let simmer for about 2 1/2 hours. This allows for the flavor to penetrate into the greens. Season to taste as necessary and add just enough water to keep it from boiling out as necessary.
Kale greens are excellent with Jiffy Cornbread or regular homemade cornbread.
The same recipe can also be used for other types of greens such as turnips, collards, or mustards.