Sauteed Kale with Bacon and Garlic {Couve a Mineira}
Kale with Bacon and Garlic is so easy but so incredibly delicious! This recipe, known as Couve Mineira in Portuguese, is a traditional dish in Brazil. Shredded kale cooks up so tender. The bacon gives it that familiar smoky and salty flavor. The garlic fills the air with delectable aroma and pungent flavor. It's a perfect veggie side dish for just about any dinner.
Servings 4 servings
Calories 121kcal
Ingredients
- 5 cup Kale leaves, sliced thin (you can also use collard greens)
- 3 slices Bacon
- 2 cloves Garlic, minced
- ½ teaspoon Freshly Ground Black Pepper (or to taste)
Instructions
- Wash the kale under cold water then strip the leaves off the stems. (discard the stems or save for stock). Stack up the kale leaves and then slice into thin strips.
- Dice the bacon strips. Mince the garlic.
- Preheat a large frying pan or skillet on medium heat. Add the bacon and cook for 10 minutes until the fat is rendered and the back is crispy.
- Then add the minced garlic and stir to combine with the bacon. Immediately also add in the kale. Using tongs, gently fold over the kale into the bacon to coat it all with the bacon fat and the garlic. Cook for 5-8 minutes to wilt the kale. At this point, it's done for me, but if you want to cook it down further, just add another 3-5 minutes.
Notes
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Can this Kale with Bacon recipe be made ahead?
Kale is a sturdy vegetable that holds up well to reheating. You can make this recipe up to 5 days in advance and store it in an airtight container in the fridge. To reheat it, simply add it to a pan and warm over medium heat on the stove. You can also warm it in the microwave, but the bacon may become a bit rubbery. -
Can I freeze cooked Kale with Bacon?
You can cook and freeze this Kale with bacon recipe in a freezer-safe airtight container. Make sure to first cool it in the fridge before moving to the freezer. It will last in the freezer up to 6 months. -
How do I make this Kale recipe Vegetarian?
To make this Kale recipe vegetarian, you will need to eliminate or replace the bacon. Substitutes for the fat to saute the kale are olive oil, coconut oil, sunflower oil, or avocado oil. If you want to add something in place of the bacon, mushrooms are a great vegetarian substitute.