Sautéed Kale with Bacon and Lemon

May 9, 2010 / By Foodland

Sautéed Kale with Bacon and Lemon

Popular in the South, these greens are a great addition to any meal
Course Side Dish
Servings 8 Servings


  • 2 bunchs kale or collard greens, about 2 lbs.
  • 0.25 pound bacon, sliced into 1/2" pieces
  • 4 garlic cloves, whole
  • 2 quarts chicken broth, or water
  • kosher salt
  • fresh ground black pepper
  • 1 tablespoon lemon juice, plus the zest reserved
  • 3 tablespoons extra virgin olive oil


  1. Cut away the tough stalks and stems from the kale and discard any leaves that are bruised or yellow.
  2. Fill the sink with water and salt (the salt helps to remove any impurities).
  3. Wash the kale thoroughly to remove the grit, 2 or 3 times, until the water runs clear.
  4. Dry thoroughly.
  5. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1" ribbons.
  6. Repeat until all the leaves are shredded.
  7. Heat a large deep skillet to medium temperature.
  8. Cook the bacon until lightly crisp and the fat has rendered.
  9. Add the garlic and sauté‚ for 2 minutes to soften.
  10. Add the kale to the bacon and garlic, toss well.
  11. Pour in the chicken broth and cook for 45 minutes to 1 hour until the kale is wilted and tender; take care not to overcook.
  12. Season with salt and pepper, garnish with the squeeze of lemon, lemon zest, and drizzle with the olive oil.
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