Kale with Roasted Beets and Bacon

Name: Kale with Roasted Beets and Bacon
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 4 Tbsps apple cider vinegar; 227 grams thick-cut applewood-smoked bacon slices , diced; 397 grams beets (about; 680 grams large bunch kale (about , washed, stemmed and cut into 1-inch pieces; 6 servings Kosher salt and freshly cracked black pepper; 79 milliliters low-sodium chicken stock; 1 Tbsp olive oil

Kale with Roasted Beets and Bacon might be just the side dish you are searching for. This recipe serves 6. One portion of this dish contains approximately 11g of protein, 19g of fat, and a total of 266 calories. Head to the store and pick up apple cider vinegar, kale, chicken stock, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

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Oven

Wash and trim the beets, removing both ends.

Ingredients you will need

Beet

Place them on a 12-inch square sheet of heavy-duty aluminum foil.

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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.

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Salt And Pepper

Olive Oil

Beet

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Aluminum Foil

In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon).

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Stock