Description

This Southern-Style Braised Kale recipe offers a flavorful and hearty way to enjoy nutritious kale. Braised slowly with bacon, onions, garlic, and a savory spiced broth, this dish combines smoky, tangy, and subtly spicy notes for a perfect side or main accompaniment, ideal for Southern-inspired meals.

Ingredients

Scale

Broth Ingredients

2 cups Water
2 teaspoons Sodium-Free Chicken Bouillon
1/4 cup Extra-Virgin Olive Oil
2 tablespoons Apple Cider Vinegar
3 Bay Leaves
1/2 teaspoon Celery Salt
1/4 teaspoon Crushed Red Pepper Flakes

Main Ingredients

4 slices Bacon
1 cup Yellow Onion, chopped
1 tablespoon Garlic, minced
1 bag Kale (approximately 10–12 cups, packed)

Instructions

Prepare Broth: Combine water, sodium-free chicken bouillon, extra-virgin olive oil, apple cider vinegar, bay leaves, celery salt, and crushed red pepper flakes in a small bowl or cup. Stir thoroughly to mix all ingredients.
Heat Broth Mixture: Microwave the broth mixture for 30 seconds to help dissolve the spices fully. Stir again and set aside.
Sauté Bacon, Onion, and Garlic: In an extra-large saucepan over medium to medium-high heat, add bacon slices, chopped yellow onion, and minced garlic. Cook for about 10 minutes, stirring occasionally, until the bacon begins to brown and the onion softens.
Add Kale: Place the entire bag of kale into the saucepan. It’s okay to pack it tightly initially, as it will wilt down during cooking.
Pour Broth and Boil: Pour the prepared broth mixture over the kale and bacon. Increase the heat until the liquid comes to a boil, which should take about 3 minutes.
Simmer: Reduce heat to medium-low and simmer uncovered for 40 minutes. Stir the kale every 5 to 10 minutes to ensure even cooking and to rotate the leaves from bottom to top.
Serve: Serve the braised kale hot as a side dish or main accompaniment. Alternatively, refrigerate and reheat before serving.

Notes

This dish can be adjusted for spiciness by modifying the amount of crushed red pepper flakes.
For a vegetarian version, substitute bacon with smoked paprika and omit chicken bouillon or use vegetable bouillon.
Remove bay leaves before serving to avoid tough, sharp leaves in the dish.
Kale will reduce significantly in volume once cooked, so start with a generous amount.
Leftovers keep well refrigerated for up to 3 days and reheat well on the stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Southern American

Keywords: braised kale, southern style kale, kale side dish, bacon kale recipe, healthy southern greens, southern cooking