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Kale Loves Bacon

Kale, bacon, mushrooms and onions
    Bursting with wholesome ingredients and irresistible aromas, this dish combines the robust taste of Idaho bacon, sautéed mushrooms, and tangy pickled red onion, all beautifully complemented by the earthy goodness of fresh kale. With a hint of garlic and a drizzle of balsamic vinegar to enhance the flavors, this dish is a delightful medley of textures and tastes that will leave your taste buds dancing. Whether you’re seeking a satisfying side or a hearty main course, this recipe, featuring locally sourced ingredients from your nearest Farmers Market, is a true celebration of farm-fresh goodness.


    • 1 bunch kale (Available at your local Farmers Market during season)
    • 4 slices Idaho bacon
    • 1 small pack fresh mushrooms
    • Pickled red onion
    • 3 cloves garlic 
    • salt and freshly ground black pepper
    • 1-2 tbsp balsamic vinegar


    • Wash the kale in cold water and separate the leaves completely away from the stems and the middle veins. Discard stems and veins. Pat the leaves dry with paper towels.

    • Fry bacon slices in a frying pan until crisp. Take the bacon out of the pan and place on a cutting board. Leave the bacon grease in the pan.

    • Allow bacon to cool then chop into small pieces.

    • Heat bacon grease back up over medium heat. (You should have about 2 tablespoons of grease in the pan. Pour off any extra grease and discard.)

    • Using a sharp knife, thinly slice the cloves of garlic.

    • Place the chopped bacon, mushrooms and sliced garlic back into the frying pan and sauté over medium heat until garlic slices begin to brown.

    • Add the kale leaves to the skillet and sauté and stir for 2-3 minutes, or until the leaves begin to wilt. Place a lid over the pan and cook for another 2-3 minutes.

    • Spoon the kale on to a serving platter and drizzle a desired amount of balsamic vinegar over the top and serve.