Braised kale with bell pepper and bacon

Looking through our recipe archives, I don’t think that we have nearly enough bacon recipes.  Not only that, but with the discount on bell peppers, I wanted to give you one more recipe to use them up while they’re in season. (Check out our other bell pepper recipe here), and don’t forget the shishito peppers, also in season and on sale (recipe here). The following recipe is from celebrity chef Guy Fieri and serves 4

Ingredients

  • 8 ounces slab bacon, diced
  • 1/2 onion, diced
  • 1/2 red bell pepper, diced
  • Kosher salt
  • 1 bunch curly kale, stemmed and cut into pieces
  • Pinch red pepper flakes (or more if you like it hot)
  • 2 tablespoons apple cider vinegar
  • Freshly ground black pepper

Instructions

Render the bacon until crispy in a Dutch oven over medium-high heat. Remove and set aside on a paper towel-lined plate. Add the onions and bell pepper to the pot and sprinkle with salt. Stir to combine and saute until translucent, about 5 minutes. Add the kale and red pepper flakes and toss to combine. Allow the kale to wilt, about 2 minutes. Turn off the heat and toss in the apple cider vinegar. Taste and adjust the seasoning with salt and pepper.

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