So, kale. Yep. It’s everywhere these days. Kale chips, crispy baked kale, kale salad. I actually love kale, so I’m pretty happy with the new fad. It’s good for you. It’s a super food. We get it.
But, just in case you haven’t hopped onto the trendy, kale-train yet, let me give you a good reason to get on board…….bacon! Whalaa. Done.
One of my most favorite childhood meals has kale as one of the highlights, so maybe I like kale because it’s in my blood.
Whatever the reason, you really can’t go wrong by adding bacon to it. (Or to anything for that matter!) And I love the pumpkin seeds in this dish. They add a nice crunch. This is a perfect fall side dish. Comforting and healthy! Salty, bitter, slightly sweet and crunchy. Perfect.
Kale + Bacon + Pumpkin Seeds
- 1 onion, chopped
- 6 slices bacon
- 1 Tbsp olive oil
- 8 cups kale, chopped (about 1 bunch)
- 2 tsp chopped garlic
- 2.5 Tbsp balsamic vinegar
- 2 tsp Maple syrup
- 1/4 cup of roasted shelled pumpkin seeds
- Dash of salt and pepper
- Fry the bacon until crisp. Remove from pan and set aside
- Heat olive oil in a large pan on medium high heat. (you could use the same pan with bacon drippings.)
- Place chopped onion in pan.
- Stir the onion and spread them out evenly over the pan.
- Turn to medium low and cook onions until brown and soft, 10 minutes, stirring occasionally. (or longer if you like them more caramelized).
- Chop or crumble the cooked bacon.
- Chop the kale. Set aside.
- When the onions are finished, add the cooked bacon and the kale to the pan.
- Turn back up a bit and cook until the kale begins to wilt, about 2-3 minutes.
- Add the garlic, balsamic vinegar, maple syrup, salt and pepper and mix well.
- Sprinkle the roasted pumpkin seeds on top.
- Eat it up! Yum!
(and now, after having just typed kale 16 times, it’s beginning to sound funny and loose meaning.)
