This Sautéed Greens and Bacon recipe is the perfect side dish to get your picky eaters, I am talking about kids and adults alike here, to get some greens into them!
I rotate between whichever green I find at the grocery store because I enjoy them all equally and my husband and son will eat whichever is in front of them! I look at it like it is a win win for me!
The bacon, ham or pancetta (Italian ham) add such a wonderful flavor that this side dish disappears in no time at all. My husband just insists that the statement is true that bacon does make everything better!
Ingredients in Sautéed Greens and Bacon
- kale, spinach or swiss chard
- pancetta, bacon or ham
- onion
- crushed red pepper flakes
- oil
- salt
- pepper
How to make Sautéed Greens and Bacon
In a skillet, over medium to medium high heat, place a few tablespoons of oil.
When the oil shimmers or a drop of water flicked in it dances add onions or shallots and cook, stirring frequently, until brown and soft, about 10 minutes.
Place on to a plate and wipe your skillet.
Cook bacon until crisp or heat more oil and when hot add pancetta or ham.
Cook, stirring frequently, until crispy, about 8 minutes.
Transfer bacon, ham or pancetta on to paper towel and leave fat in skillet.
If using and making bacon I make a ball of scrunched up paper towel, I slightly tip the skillet to the side and dip the paper towel in to soak up some of the fat. Be careful when doing this because the grease will be hot and you don't want to burn yourself!
Add kale or swiss chard and crushed red pepper flakes to the skillet.
Cook, stirring frequently, until kale is wilted about 3-5 minutes.
Your timing will depend on type of kale, spinach, or swiss chard.
Baby spinach can take less then a minute to wilt and swiss chard, a lot longer. We usually go by eye.
Remove pan from heat and add vinegar, onions or shallots, and bacon, ham or pancetta.
Serve immediately. Enjoy!
Other Delicious Vegetable Side Dishes to Try
The Best Baked Honey Maple Carrots
Sweet Balsamic Roasted Carrots and Onions
Oven Roasted Carrots and Potatoes
Easy Sauteed Spinach and Carrots
Glazed Green Beans and Carrots
Sautéed Greens and Bacon
Equipment
Ingredients
- 1 ½ pounds kale, spinach or swiss chard if needed remove rib and chop to desired size
- 1 cup pancetta, bacon or ham, cut into ¼-1/2 inch chunks
- 1 small onion, chopped or 4 shallots chopped
- 1 tablespoon balsamic vinegar -
- dried crushed red pepper flakes - more or less to taste
- olive oil or another vegetable oil -
- salt - to taste
- pepper - to taste
Instructions
- In a skillet, over medium to medium high heat, place a few tablespoons of oil.
- When the oil shimmers or a drop of water flicked in it dances, add onions or shallots and cook, stirring frequently, until brown and soft, about 10 minutes.
- Place on to a plate and wipe your skillet.
- Cook bacon until crisp or heat more oil and when hot add pancetta or ham.
- Cook, stirring frequently, until crispy, about 8 minutes.
- Transfer bacon, ham or pancetta on to paper towel and leave fat in skillet. If using and making bacon I make a ball of scrunched up paper towel, I slightly tip the skillet to the side and dip the paper towel in to soak up some of the fat. Be careful when doing this because the grease will be hot and you don't want to burn yourself!
- Add kale or swiss chard and crushed red pepper flakes to the skillet. These two take much longer to cook than spinach.
- Cook, stirring frequently, until kale is wilted about 3-5 minutes.
- Your timing will depend on type of kale, spinach, or swiss chard. Baby spinach can take less then a minute to wilt and swiss chard, a lot longer. We usually go by eye or a little taste.
- Remove pan from heat and add vinegar, onions or shallots, and bacon, ham or pancetta. Serve immediately. Enjoy!
Jen says
Delicious! This was finally my ode to kale! I finally made a dish with kale that succeeds! Awesome.
Karin and Ken says
So happy to hear you enjoyed it as much as we do! Definitely a fabulous and easy way to serve it! Can’t thank you enough for taking the time to let me know! All the best to you! Karin