Black Garlic Kale with Bacon

Everything tastes better with bacon, right? Even kale haters will love this delicious side dish! I’m always trying to find ways to get my family to eat a bigger variety of veggies. Adding bacon to anything is pretty much fail proof!

First, I like to chop my bacon before I cook it. It gets crispier and cooks faster this way. After it’s nice and crispy, I use a slotted spoon to remove the bacon from the pan and drain it on a paper towel-lined plate. Leave the fat in the pan and add the onions. Cooking onions in bacon fat will help them caramelize really nicely. I have also heard that cooking veggies in a solid fat helps your body absorb the vitamins better.

Once the onions are good and caramelized, add the black garlic. If you can’t find black garlic, you can use regular. But, I definitely recommend trying the black garlic if you can find it. It is made from fermenting regular garlic. It has a sweeter taste, so it goes good with the slightly bitter flavor of kale. Black garlic is softer than regular garlic, so if you are not familiar with it, don’t freak out when you peel it and see the texture is not what you’re used to.

After, the garlic has cooked with the onions for about 5 minutes, add the rest of the ingredients and cook until the kale has wilted. Then, add the bacon back to the kale mixture and enjoy!

This recipe was shared on the Phoenix Helix Paleo AIP Recipe Roundtable #257.