Red Wine & Bacon Braised Kale and Endive

I'm not sure what happened here. I was on a real roll this year, posting every single week and so proud of myself! Somehow, life got a little busy and in the way of things I enjoy doing for myself, like this blog. And cooking, for that matter. I feel like there has been way more Trader Joe's frozen Indian food in my life than I would truly like to admit.
This recipe is something my husband and I enjoyed a few weeks ago for brunch, and while, (hold your breath for a very-un-southernly admission,) I don't normally enjoy greens, I love the light bitter taste of the kale with the tangy vinegar and salty bacon. With a fried egg on top, it's pretty great! 

Red Wine & Bacon Braised Kale and Endive

Ingredients:

1/4 Pound of Bacon

2 Cloves of Garlic, Minced
1/2 Onion, Minced
3 Cups of Kale and Endive, Roughly Chopped
1 Cup Chicken Stock

1/2 Cup of Red Wine
1 Tablespoon of Chili Flakes
Salt to Taste
Splash of Red Wine Vinegar


Cooking:

In a large frying pan, cook your bacon on medium heat. Remove the bacon once it's crispy and cooked to your preferred crunch. Pour out all but 3 tablespoons of bacon grease, and reserve for another recipe if you desire, like some fried sage baconnaise. Add in the onion and garlic. Cook until the onion is translucent. Add the kale, endive, stock, wine and chili flakes to the pan. Continue cooking for 35 minutes on low heat until the kale is wilted and soft and the sauce is reduced. Chop 2-3 pieces of bacon into bits and stir into the wilted greens. Add your salt to taste and a splash of vinegar. I think this is perfectly served with a fried egg over the top, and your remaining bacon on the side!

Lemony Kale Salad

Greens are so good for you, but I have such a hard time eating them. It's that bitter dirt taste that turns me off. After tasting my friend, Paul's, kale salad recipe, I realized kale is very different from its collard cousin. The bitterness is less intense and can be cut with lemon juice and salty Parmesan. Now, when I make a giant bowl of this, it doesn't last longer than the one meal. One step closer to Pop-Eye!

Lemony Kale Salad

Ingredients:

20 Stems of Kale
Juice of 1 Lemon
1 Tablespoon of Olive Oil
1/8 Cup Shaved Parmesan
1 Clove of Garlic, Minced
1/8 Teaspoon of Salt
1/8 Teaspoon of Chili Flakes

Cooking:

Cut the stems away from the leaf of the kale and discard. Roughly chop the leaves and place into a steamer. Steam the leaves for 6-8 minutes until just softened. Meanwhile prepare an ice bath in a large bowl. Once cooked, drop the kale into the ice bath. Once the kale is cooled, strain and pat dry excess water or spin in a salad spinner. Place the kale in a large mixing bowl and stir in the other ingredients with tongs until thoroughly combined. I like to put this salad into the fridge and let it marinate overnight, since the flavors seem to age well together, but it's great straight away, too!