It seems like everyone I know that doesn't keep Kosher is obsessed with bacon. Truth be told, I've had the real thing, and I was never that interested in it.
When I went Kosher, I found out that a specialty meat company, Grow and Behold, stocks Kosher beef bacon. I pooled an order with several other members of my community and got a few packages of it. Then it sat in my freezer for months. What do I do with bacon? I've never made it and didn't even know where to begin.
A few months ago I found a recipe online that used bacon with kale (and beets, which my husband is not a fan of). This is my variation of that recipe found here: http://www.foodnetwork.com/recipes/guy-fieri/kale-with-roasted-beets-and-bacon-recipe/index.html
- 4-6 ServingsServings
- 1 package Kosher bacon You can get beef at Grow and Behold, there are others available, even lamb in different places
- 1 large bunch kale Washed and checked for bugs
- 1/2 teaspoon fresh cracked pepper
- 1/4 cup chicken broth or stock
- 3 tablespoon apple cider vinegar
With a very light amount of olive oil, heat a saucepan. Add bacon and wait 3-5 minutes until it begins to crisp. Flip it and cook another 2 minutes. Try to keep all the grease in the pan.
Put bacon pieces on a towel-lined plate and place kale in saucepan filled with bacon grease. Toss the kale around so that all of it gets some of the bacon flavour. Cover the saucepan for 4-5 minutes until the kale starts to reduce. Add three tablespoons of apple cider vinegar and the chicken broth and cook another 3-5 minutes.
Add the bacon, cut up, back into the kale and serve warm.