Johnna’s Easy as Kale

[ 0 ] September 19, 2011 |


1 lb. kale (*1 bunch of kale)

2 slices of bacon (*Suggested: Wellshire Dry Rubbed Bacon, can be found at Whole Foods)

6 tbsp. olive oil


Wash and remove the stems from the kale. In a saucepan, add in 2 tbsp. olive oil over Medium-High heat.

Cut bacon into ½” to 1” pieces and add to the saucepan.

Allow it cook until browning, about 3-5 minutes.

Add in the kale and allow it to cook down until wilted, about 8-10 minutes.

Toss slightly to combine the bacon with the kale.

Remove from heat and serve.

*Johnna’s tip: E-A-S-Y. That’s what I’m about these days. The easier the better but I still believe in the fresher the better. This recipe combines a few of my favorite things: greens, olive oil and smoky flavor. The bacon can be substituted for turkey bacon or Morning Star bacon. If you are adamant about no bacon whatsoever, then try about a tbsp. of liquid smoke, which should do the trick.

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Category: side dish

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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