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Sauteed Kale with Irish Bacon Recipe

Sauteed Kale with Irish Bacon

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Average Rating:

Total Reviews: 14

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  • on February 12, 2013

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    It is very important that you not only cut off the Kale stems, but fold the Kale in half vertically and cut out the center vein, it is as tough as the stems. You need to cover and simmer 5 to 10 minutes.
    Bev Cooks

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  • on June 23, 2012

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    Amazing! I didn't have a lemon, so I used a splash of white wine in its place. My picky husband and kids loved it, too!!

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  • on April 30, 2011

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    Oh My Emeril....this was terrific. I had never had kale before. I did it exactly as you described and now I am going to e-mail the receipe to my DIL who had some here at our house and loved it. Thank you so very much. Thanks very, very much. I miss seeing you on TV now. Have you moved your show?? Beverly

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  • on April 10, 2010

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    I thought this was good for my first kale experience. I am not sure if I am rating this fairly since I never ate kale until this. I thought it was going to wilt down as easily as spinach, but it didn't. I don't know what "Irish Bacon" is so I got a package of Tommy Maloney's bacon. It didn't say bacon but it was in the bacon section, looked like 1/8 inch layers of pork chops, and had an Irish name on the package. I used all 6 rashers or slices. The recipe had a nice flavor but I wished the kale would have been a little softer. I cooked it until the liquid was almost gone but it still wasn't soft enough for me even though the flavors were nice.

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  • on September 27, 2009

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    Although I don't know what a "rasher" of bacon is or a spring onion, I used 1 strip of bacon for a rasher and green onions. I also substituted chard since its all the local farmers market had.
    Boy, was this good! I think I could have got by with only 3 strips of bacon tho, but this way, we have more for tomorrow's AM omlette :-
    Thanks Emeril! Love you!

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  • on August 13, 2008

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    Absolutely delicious! That is the entire story. Thanks Emeril.

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  • on November 21, 2007

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    We've tried several different recipes here for kale and none were as tasty as this one. My "veggie-picky" teenager even loved it! Adjust the lemon to taste -- some kales are more bitter than others and will need more of the acid in the lemon to balance it out. For a healthier option you can do without the bacon all together ~ you really don't need it. Enjoy!

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  • on April 10, 2007

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    I made this for my family (my husband and 8 kids that still live at home. My husband grew up eating greens, but this was the first time for me in preparing and in eating Kale. I made it with regular bacon and regular butter and it was very yummy. I would reccomend that anybody trying Kale for the first time to make sure you cut out all the thick stems.

    The tangy lemon and the smooth cream made a wonderful sauce with the crispy bacon. I will definitely have this again. And my husband won't have to wait another 20 years to have greens again!

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  • on March 30, 2007

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    This will become a regular in the dinner rotation. Having never eaten kale before, I wasn't quite sure what to expect, but I'm a fan of spinach and escarole and the recipe is similar to the way my mother cooks spinach. This was absolutely delicious. The flavor of the kale is not lost in the bacon and other ingredients...a little stronger than spinach, but not as bitter as broccoli rabe. Loved it

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  • on April 03, 2005

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    Opted out of using the bacon, added a little more butter instead. Comes out great if you use a big enough saute pan - mine was 5 Qt.

    Needed more than 5 minutes to cook though, if you want the kale nice and tender...almost 12 minutes for me.

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