Best 6 Fried Kale With Mushrooms And Bacon Recipes

KALE WITH BACON

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add kale; cook for 10-15 minutes or until tender. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onions and garlic until onion is tender. , Drain the kale; stir into onion mixture. Add the salt, pepper and reserved bacon; heat through.

QUICK AND SIMPLE STIR-FRIED KALE AND BACON

Steps:

• Wash your kale. Rip off the leaves from the stem and chop 'em. Assemble the rest of your ingredients.
• Sauté the bacon bits in a large cast iron skillet over medium heat. Once they're crisped up, add in the kale leaves with a dash of salt and pepper.
• Stir the kale and bacon for a couple of minutes, just until the kale leaves wilt. Then splash on some vinegar. That's it!

SMOTHERED MUSHROOMS AND KALE

Steps:

• Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.

KALE AND MUSHROOMS WITH CREAMY POLENTA

Steps:

• Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
• Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
• Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
• Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.

KALE AND MUSHROOM STIR-FRY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
• Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
• Bake in the preheated oven until soft, about 60 minutes.
• Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
• Remove from heat, stir in Thai peanut sauce, and serve.

BACON AND MUSHROOM STIR-FRY

Steps:

• Cook bacon until fat is rendered out, remove with slotted spoon, reserve. Pour off all but 2 Tbsp of bacon fat, keeping the excess in reserve if you wish to use it in the stir frying of the vegetables. Vegetable oil is really better.
• Combine all sauce ingredients in a small bowl, stir until cornstarch is dissolved.
• Pour over vegetables and bacon; cook and stir only until sauce thickens.
• Serve over hot brown rice, or Chinese noodles, topped with additional soy sauce and toasted sesame seeds.