Recipe: Kale with Bacon and Asiago
Kale with Bacon and Asiago
1 lb. kale
1 lb. bacon
1/2 cup minced onion
1/2 cup thinly sliced Asiago cheese
Wash and chop the kale. Cut the bacon into small pieces and cook slowly in a skillet. When the bacon is crisp, remove it but leave the fat in the pan. Add the chopped onions to the pan and saute in the bacon fat. Add the kale to the pan and cook until it is wilted. When finished, move from the pan into a bowl. Add in the cheese and toss well.
*Johnna’s tip: While at the “library” (*Translation: the D.C. metro…it is freakishly quiet…), we were glad to come across this recipe in today’s Express. We have been looking for a kale recipe that matched our taste buds and this one makes the cut. The Express recipe (*courtesy Tim Hayes & Tom Coen of Whole Foods), however, included raisins (*Yuck) and we are not huge raisin fans when it comes to adding it to our foods…there good separately but not mixed in with the other stuff, in our opinion. Try garnishing with a little more Asiago cheese.
1 lb. kale
1 lb. bacon
1/2 cup minced onion
1/2 cup thinly sliced Asiago cheese
Wash and chop the kale. Cut the bacon into small pieces and cook slowly in a skillet. When the bacon is crisp, remove it but leave the fat in the pan. Add the chopped onions to the pan and saute in the bacon fat. Add the kale to the pan and cook until it is wilted. When finished, move from the pan into a bowl. Add in the cheese and toss well.
*Johnna’s tip: While at the “library” (*Translation: the D.C. metro…it is freakishly quiet…), we were glad to come across this recipe in today’s Express. We have been looking for a kale recipe that matched our taste buds and this one makes the cut. The Express recipe (*courtesy Tim Hayes & Tom Coen of Whole Foods), however, included raisins (*Yuck) and we are not huge raisin fans when it comes to adding it to our foods…there good separately but not mixed in with the other stuff, in our opinion. Try garnishing with a little more Asiago cheese.
Category: side dish, vegetarian
About the Author (Author Profile)
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.Subscribe
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