Kale is growing like crazy in our backyard garden, I’m always trying to come up with new recipes, like Crispy Baked Kale. A friend told me that adding raw kale leaves to our morning fruit smoothie is a great way to stuff some more nutrients into breakfast. She guaranteed me that my kids wouldn’t be able to detect the taste.
Unfortunately, she didn’t mention that the smoothie would turn the color of sad, sad green in the otherwise zippy peach-mango smoothie.
It took me 2 weeks to get the kids to enjoy fruit smoothies again.
No more kale in smoothies, unless someone invents pink kale.
In the meantime, we’ll keep kale at the dinner table, and a recipe that we tried last week was a total winner. It’s an adaptation of a Caribbean dish called Callaloo, and I say adaptation because the dish is normally made with okra or spinach. Sunny Anderson calls this dish Kale-llaloo, as she substitutes in kale.
A dish can never go wrong when you start off with sauteed bacon and onions. Then the whole thing is simmered briefly in a sauce of coconut milk with vegetable broth.
We made slight changes to Sunny’s original recipe for Kale-llaloo, opting to keep the greens bright with a slight crunch by shortening the cooking time.
Kale and Bacon Recipe, Caribbean Style
- 4-6 slices bacon, roughly chopped
- 1 Vidalia onion, diced
- 8 cups chopped kale
- 1 cup coconut milk
- 1 cup broth (chicken, vegetable or beef)
- 1/2 teaspoon kosher or sea salt (1/4 teaspoon table salt)
- freshly ground black pepper
- In a large saute pan over medium heat, cook the bacon until just begins to crisp. Add the onions and cook for 3 to 4 minutes.
- Add the kale and saute until wilted, tossing with the onion and bacon, about 5 minutes.
- Pour in the coconut milk and broth and continue to cook for an additional 5 minutes. Season with salt and pepper to taste.