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Categories:
bacon onion red bell pepper kosher salt kale red pepper apple cider vinegar freshly ground black pepper
Viewed: 29 - Published at: 6 years agoIngredients
- 8 ounces slab bacon, diced
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- Kosher salt
- 1 bunch kale, stemmed and cut into pieces
- Pinch red pepper flakes
- 2 tablespoons apple cider vinegar
- Freshly ground black pepper
Method
- 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 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.
