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Sautéed Kale With Apples and Bacon

Sautéed Kale With Apples and Bacon
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Serves 4| Hands-On Time: | Total Time:


  1. In a large skillet over medium heat, cook the bacon until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble.
  2. Add the onion and apple to the drippings in the skillet and cook until tender, 4 to 6 minutes. Add the kale, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until tender, 8 to 10 minutes more. Mix in the bacon and vinegar.
By October, 2012

Nutritional Information

  • Per Serving
  • Calories 167
  • Fat 6g
  • Sat Fat 2g
  • Cholesterol 9mg
  • Sodium 583mg
  • Protein 8g
  • Carbohydrate 24g
  • Sugar 5g
  • Fiber 5g
  • Iron 3mg
  • Calcium 236mg
What does this mean? See Nutrition 101 .

Quick Tip

Kale leaves
When cooking a lot of kale in a skillet, do it in stages: Add as much as will fit and cook, tossing frequently. Add more as the leaves in the pan wilt and room becomes available. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.