Kale with Roasted Beets and Bacon

Recipe courtesy Guy Fieri Show: Guy's Big Bite Episode: Backyard Bites: Steak Diane Recipe categories: Vegetables, Meat, Bacon, Beets, more
Kale with Roasted Beets and Bacon
Kale with Roasted Beets and Bacon

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

4

Servings

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

4

servings

Ingredients

  • Beets (about 14 ounces)

  • 1

    tablespoon olive oil

  • Kosher salt and freshly cracked black pepper

  • 6

    thick-cut applewood-smoked bacon slices (8 ounces), diced

  • 1

    large bunch kale (about 1 1/2 pounds), washed, stemmed and cut into 1-inch pieces

  • 1/3

    cup low-sodium chicken stock

  • 4

    tablespoons apple cider vinegar

Directions

Preheat the oven to 425 degrees F. Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour. In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes. Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.

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