Braised Kale with Red Bell Pepper and Bacon

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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8 ounces slab bacon, diced

1/2 onion, diced

1/2 red bell pepper, diced

Kosher salt

1 bunch kale, stemmed and cut into pieces

Pinch red pepper flakes

2 tablespoons apple cider vinegar

Freshly ground black pepper


  1. Render the bacon until crispy in a Dutch oven over medium-high heat. Remove and set aside on a paper towel-lined plate. Add the onions and bell pepper and sprinkle with salt. Stir to combine and saute until translucent, about 5 minutes. Add the kale and red pepper flakes and toss to combine. Allow the kale to wilt, about 2 minutes. Turn off the heat and toss in the apple cider vinegar. Taste and adjust the seasoning with salt and pepper.
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