Bacon, Kale, and Leeks: A Simple Yet Satisfying Sauté

The scent of bacon frying always brings me back to my childhood kitchen. My grandmother, a pragmatic woman with a talent for making simple ingredients sing, often whipped up a variation of this dish. I can still picture her standing at the stove, a wooden spoon in hand, the aroma of bacon mingling with the earthy scent of vegetables filling the air. This recipe, while seemingly straightforward, is a testament to the power of fresh, quality ingredients and the simple joy of sharing a delicious meal with loved ones. It’s a quick and easy way to get a healthy dose of greens and protein, perfect for a weeknight dinner or a hearty side dish.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 2-3
• Dietary Type: Gluten-Free (naturally)

Ingredients

• 400g bacon (I buy mis-shapes since it is going to be chopped up anyway)
• 2 leeks
• 150g curly kale (I buy ready trimmed, if you are trimming it yourself, buy a little more)
• 2 tablespoons olive oil

Equipment Needed

• Large frying pan
• Large saucepan with lid
• Chopping board
• Knife
• Wooden spoon or spatula

Instructions

1. Begin by preparing the vegetables. Slice the leeks into thin rounds, ensuring you wash them thoroughly to remove any dirt trapped between the layers. Leeks tend to hide a lot of grit!

2. If you have bought curly kale that isn’t pre-trimmed, trim it now, disposing of any woody stalks. You want just the leafy parts. Wash the kale well and roughly chop it.

3. Next, prepare the bacon. Chop the bacon if necessary. With buying the mis-shapes packs of bacon, sometimes it does need to be chopped, other times it is already in small enough pieces. Aim for bite-sized pieces.

4. Now it’s time to cook. Heat 1 tablespoon of olive oil in a large frying pan over medium heat and another tablespoon in a large saucepan (large enough to hold all that kale) over medium-low heat.

5. Cook the bacon in the frying pan until done to your liking. Some people like it crisped, some prefer it just cooked enough. The rendered bacon fat will add delicious flavor to the dish. Be careful not to burn the bacon!

6. While the bacon is cooking, cook the leeks in the saucepan, over a low heat, so that they soften rather than brown. This gentle cooking process allows the leeks to release their subtle sweetness. Stir occasionally to prevent sticking.

7. About 4 or 5 minutes before you think the bacon is done, put 3/4 of the kale into the saucepan with the leeks. Stir and pop a lid on to help the kale wilt quickly. This steams the kale, preserving its vibrant green color and nutrients.

8. When the bacon is done, tip it into the saucepan with the leeks and kale and add the rest of the kale. Stir to mix. The heat will be enough to wilt that last addition of kale.

9. Taste and season if you think it is necessary. The bacon usually provides enough saltiness and the kale enough pepperiness, but adjust to your personal preference. A pinch of red pepper flakes can add a nice kick.

Expert Tips & Tricks

• Don’t overcrowd the pan: Cook the bacon in batches if necessary to ensure it crisps up properly. Overcrowding will steam the bacon instead of frying it.
• Massage the kale: If using mature kale, massaging it with a little olive oil and lemon juice before cooking can help tenderize it and reduce bitterness.
• Save the bacon fat: Strain the rendered bacon fat and store it in the refrigerator for future cooking. It’s a delicious and flavorful alternative to olive oil.
• Deglaze the pan: After cooking the bacon, deglaze the frying pan with a splash of white wine or chicken broth to create a flavorful pan sauce.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.

Serving & Storage Suggestions

This Bacon, Kale, and Leeks dish is delicious served warm as a side dish alongside grilled chicken, fish, or pork. It also makes a satisfying light meal on its own. You can also serve it over pasta or rice for a heartier option.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply sauté in a pan over medium heat until heated through. You can also microwave it, but the texture may be slightly softer. Freezing is not recommended as the kale can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value
Calories	564 kcal	28%
Total Fat	52g	80%
Saturated Fat	16g	80%
Cholesterol	68mg	23%
Sodium	858mg	36%
Total Carbohydrate	11g	4%
Dietary Fiber	2g	8%
Sugars	2g	–
Protein	14g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Substitute the bacon with smoked tofu or tempeh for a vegetarian version.
• Different Greens: As suggested in the original recipe, you could use any other dark green leafy vegetable depending on what is on offer. Spinach, Spring greens, green cabbage, anything like that.
• Onion Instead of Leeks: You could substitute onions for the leeks if you wished. Shallots would also work well.
• Add Garlic: Add minced garlic to the leeks while they are cooking for extra flavor.
• Lemon Juice: Squeeze a lemon wedge over the dish just before serving to brighten the flavors.
• Potatoes: Add diced potatoes to the pan with the leeks for a more substantial dish.
• Different Cheese: Sprinkle with grated Parmesan cheese or crumbled feta cheese before serving.

FAQs (Frequently Asked Questions)

Q: Can I use frozen kale for this recipe?
A: Yes, you can use frozen kale. Be sure to thaw it completely and squeeze out any excess water before adding it to the pan.

Q: How do I clean leeks properly?
A: Leeks tend to trap dirt between their layers. Slice them into rounds and then place them in a bowl of cold water. Swirl them around to release any dirt, then lift them out and pat them dry.

Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can prepare the ingredients ahead of time. Chop the bacon, slice the leeks, and trim the kale, and store them separately in the refrigerator until ready to cook.

Q: How can I make this dish lower in sodium?
A: Use low-sodium bacon or reduce the amount of bacon used. You can also add a squeeze of lemon juice to enhance the flavor and reduce the need for additional salt.

Q: Is there a way to reduce the bitterness of the kale?
A: Massaging the kale with olive oil and lemon juice before cooking can help reduce its bitterness. You can also choose baby kale, which is generally milder in flavor.

Final Thoughts

This Bacon, Kale, and Leeks recipe is a testament to the beauty of simplicity. It’s a dish that’s both comforting and nutritious, easy to prepare, and endlessly adaptable to your own preferences. I encourage you to try this recipe and make it your own. Feel free to experiment with different variations and substitutions to create a dish that you and your family will love. Whether you’re a seasoned chef or a beginner cook, this recipe is sure to become a staple in your kitchen. Enjoy!