|Spicy Kale and Bacon|
I struggle to find ways to eat more Kale. I got tired of steaming it with butter, or eating in raw in salads. This recipe is inspired by the Jamaican way of cooking “Callalloo”, a green leaf vegetable used throughout the Caribbean. It’s not done exactly the way it is cooked in Jamaica but instead combines other seasonings to get a unique taste, especially from the addition of the Japanese Rice Wine Vinegar. It makes a quick and satisfying breakfast. Because it has a slightly tart taste (in addition to being spicy), it is best paired, and balanced with a sweet root vegetable like Korean Yam or Caribbean Sweet Potato (Bonaito).Ingredients
2 ½ -3 cups coarsely chopped kale
3 slices thick cut bacon, cut in ½ inch pieces
1 tbsp cooking oil
3 cloves garlic
2 Thai Chili
1 Roma Tomato1 tsp dried Jerk seasoning
½ tsp salt1 tsp dried thyme
2 green onions, green parts only, sliced thinly
½ tbsp Marukan Japanese vinegar (I use this because it is less acid than ordinary vinegar)
1 tsp Worcester Sauce
- Cut bacon in ½ inch strips. Render this down in a frying pan with the oil until the bacon pieces are crisp, and most of the fat has been rendered. Remove the bacon bits, and discard all but 1 tablespoon of the bacon fat/oil.
- Put garlic cloves, Thai chili pepper, and shallot in a small chopper and pulse chop finely. Do the same with the Roma tomato.
- Fry the chopped seasonings in the pan with the mixed bacon fat/oil until shallots start to sweat. Be careful not to burn the garlic.
- Add the chopped kale, sliced green onions, jerk seasoning, dried thyme, salt, Worcester sauce, and vinegar to this. Cover and steam for about 5 minutes. Add the bacon bits, and steam for another 5-10 minutes until kale is cooked to desired tenderness.