PASTA WITH WILTED GREENS, BACON AND FRIED EGG
The success of this delectably simple weeknight pasta relies on two things: the quality of the bacon, and the sheer amount of freshly ground pepper. The bacon must have ample fat to render out (this is where the sauciness comes from) as well as a hearty, smoky flavor. As for the black pepper, more is more; getting enough of that subtle, floral spiciness will require more than a few turns from the grinder. And yes, there's an egg on top.
Provided by Alison Roman
Categories dinner, lunch, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of salted boiling water until it's just al dente. (It should still have quite a bite to it; you'll finish cooking it in the skillet.) Drain, reserving 1 cup pasta water.
- Meanwhile, cook the bacon in a large skillet over medium heat until it has rendered all its fat and the pieces are crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate or bowl, leaving the fat behind in the skillet; set bacon aside.
- Return the skillet with the bacon fat to medium-high heat. Crack the eggs into the skillet and season with salt and pepper. Fry the eggs, using a spoon to encourage the bacon fat to come up around the whites and cause them to puff slightly. Cook the eggs until the whites are just set and crisped around the edges and the yolk is still bright yellow and runny, about 3 minutes.
- Using a spatula, transfer eggs to another paper towel-lined plate, leaving the bacon fat behind; set eggs aside.
- Return the skillet with the bacon fat to medium heat and add the garlic. Cook, stirring occasionally, until it's softened and lightly browned, about 2 minutes. Add kale by the handful, letting it wilt between additions, and season with salt and pepper. Cook until the kale is totally wilted and softened, about 4 minutes.
- Add pasta and 1/2 cup pasta water to the skillet, using a wooden spoon to scrape up any browned bits on the bottom. Season with salt and plenty of fresh ground pepper. Continue to cook at medium heat, tossing the pasta occasionally, until the sauce has thickened and reduced by about half, about 2 minutes.
- Add remaining 1/2 cup pasta water and continue to cook, tossing to encourage the starches to release, until you've got a thick, glossy sauce, about 2 to 3 minutes. (The pasta should also be completely tender at this point.) Add 1/4 cup grated cheese and more freshly ground pepper; toss to coat.
- Divide pasta among bowls and crumble crispy bacon over. Top with additional cheese and a fried egg. Make sure to break the yolk before eating.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 551 milligrams, Sugar 3 grams, TransFat 0 grams
WILTED BABY KALE
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Heat a large skillet over high heat. Add the olive oil, garlic, anchovy paste and red pepper flakes and cook, stirring often with a wooden spoon, until fragrant and toasted, about 1 minute. Add the escarole and 1/4 teaspoon salt and cook, stirring often, until the escarole is completely wilted and coated in all the flavors of the oil, about 2 minutes.
- Turn off the heat and add the lemon zest, baby kale and 1/4 teaspoon salt. Toss well to coat and slightly wilt the baby kale. Toss with the toasted bread, if using, or the pine nuts, and serve.
- Preheat the oven to 425 degrees F. Mix together the fennel seed, salt, oregano, onion powder and smoked paprika in a small bowl. Set aside.
- Mix together the cornbread and milk in a medium bowl. Allow the mixture to soak for 10 minutes. Stir in the sausage, Pecorino and chili paste. Use your hands to mix well.
- Lay the turkey breasts skin-sides down on a cutting board so that they are open like a book. Pat half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin sides are up. Tie each turkey breast tightly with 4 pieces of butcher's twine about 1 1/2 to 2 inches apart. Rub the seasoning mix all over the turkey.
- Lay the bread on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Place the turkey breasts skin-sides up on the bread and drizzle the remaining 4 tablespoons olive oil over the tops. Roast 30 minutes, then reduce the heat to 375 degrees F and continue to roast until the skin is brown and crisp and an instant-read thermometer reads 160 degrees F, about 40 minutes more. Allow the turkey to rest for 10 minutes before slicing and serving.
KALE WITH BACON
The hearty bacon flavor in this side dish makes you forget that you're eating right. Seasoned with garlic, it's a great way to enjoy vitamin-rich kale. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 1 in. of water to a boil. Add kale; cook for 10-15 minutes or until tender. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onions and garlic until onion is tender. , Drain the kale; stir into onion mixture. Add the salt, pepper and reserved bacon; heat through.
Nutrition Facts :
SWEET AND SPICY WILTED KALE
Packed with vitamins, calcium, and fiber, this kale dish is lightly sweet and subtly spicy. Add pasta or polenta for a main course or serve alone as a side dish.
Provided by Onika101
Categories Side Dish Vegetables Greens
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until just crispy, about 10 minutes. Drain bacon slices on paper towels. Trim and discard half the fat from each piece. Dice remaining bacon.
- Use a paper towel to wipe out skillet, leaving a light coating of bacon grease. Add onion, garlic, and margarine. Cook until onions are soft and translucent, stirring frequently, about 5 minutes. Add kale and toss until wilted, 3 to 5 minutes. Add apple cider, habanero sauce, cooked bacon, and turkey sausage. Cook, stirring occasionally, until liquid is reduced, 15 to 20 minutes. Season with salt.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 24.8 g, Cholesterol 49.7 mg, Fat 13.2 g, Fiber 2.8 g, Protein 18.4 g, SaturatedFat 3.4 g, Sodium 849.3 mg, Sugar 9.8 g
More about "wilted kale with bacon and tomatoes recipes"
TANGY WILTED KALE AND BACON RECIPE - THESE OLD …
From theseoldcookbooks.com
Reviews 1Category Side DishServings 4Estimated Reading Time 2 mins
AND A WILTED ORGANIC KALE & BACON RECIPE - WHOLE …
From wholelifestylenutrition.com
Cuisine AmericanCategory Side DishServings 4Total Time 10 mins
- Place the kale into the pan with the bacon grease, season with salt and pepper and allow the kale to wilt (about 2-3 minutes) over medium heat. This time can vary depending on the maturity of the kale.
WILTED KALE WITH BACON AND VINEGAR RECIPE | MYRECIPES
From myrecipes.com
4/5 (6)Calories 76 per servingServings 4
- Cook bacon in a Dutch oven over medium-low heat until crisp. Remove from pan; crumble. Increase heat to medium. Add onion to drippings in pan; sauté 3 minutes. Add kale; cook 2 minutes or until kale begins to wilt, stirring occasionally. Add stock; cover and cook 4 minutes or until tender, stirring occasionally. Stir in vinegar and syrup. Sprinkle with crumbled bacon.
- Coconut, Ginger & Lime: Heat a Dutch oven over medium-low heat. Add 1 tablespoon light coconut milk and 1 teaspoon canola oil. Add 1 seeded minced jalapeño and 2 teaspoons minced ginger; cook 1 minute. Add 8 cups chopped kale; cook 2 minutes. Add 1/4 cup light coconut milk, 1/4 cup water, and 1/2 teaspoon sugar; cover and cook 4 minutes. Stir in 1/4 cup light coconut milk, 2 teaspoons lime juice, and 1/8 teaspoon kosher salt. Serves 4 (serving size: 1/2 cup) CALORIES 69; FAT 4g (sat 8g); SODIUM 99mg
- Farro & Walnuts: Prepare 1 cup pearled farro. Heat a Dutch oven over medium-low heat. Add 2 teaspoons walnut oil and 3 1/2 cups chopped kale; cook 2 minutes. Add 1/3 cup unsalted chicken stock; cover and cook 4 minutes. Combine 4 teaspoons sherry vinegar and 1 teaspoon maple syrup in a bowl. Add farro, 2 teaspoons walnut oil, and 1/4 teaspoon kosher salt. Add kale mixture and 2 tablespoons toasted chopped walnuts. Serves 4 (serving size: 3/4 cup) CALORIES 256; FAT 1g (sat 7g); SODIUM 143mg
HOW TO SAUTE KALE, BACON, AND TOMATOES | NERD FITNESS
From nerdfitness.com
Reviews 91Estimated Reading Time 6 mins
WILTED KALE WITH BACON AND GARLIC - SIMMER + SAUCE
From simmerandsauce.com
WILTED KALE WITH BACON AND TOMATOES | READY SET EAT
From readyseteat.com
Cuisine AmericanTotal Time 25 minsCategory Side DishCalories 75 per serving
WILTED KALE WITH BACON AND TOMATOES - PINTEREST.FR
From pinterest.fr
WILTED KALE WITH BACON AND TOMATOES | SIDE DISHES EASY, SIDE …
From pinterest.com
RECIPE: WARM ROASTED POTATO SALAD WITH WILTED KALE AND CREAMY …
From westernliving.ca
TANGY WILTED KALE AND BACON RECIPE - EASY RECIPES
From recipegoulash.cc
WILTED KALE WITH BACON AND TOMATOES - PINTEREST.COM
From pinterest.com
WILTED KALE WITH BACON AND TOMATOES | RECIPE | EASY …
From pinterest.com
ROASTED COD WITH WILTED KALE RECIPE - REAL SIMPLE
From realsimple.com
WILTED KALE WITH BACON AND TOMATOES | EASY VEGETABLE RECIPES, …
From pinterest.co.uk
CHRISSY TEIGEN'S WILTED KALE WITH BACON & APPLES
From people.com
BRAISED ROTISSERIE CHICKEN WITH BACON TOMATOES AND KALE RECIPES
From findrecipes.info
ROAST PORK CHOPS WITH BACON AND WILTED GREENS RECIPES
From findrecipes.info
BRAISED ROTISSERIE CHICKEN WITH BACON, TOMATOES & KALE
From thefancypantskitchen.com
You'll also love