This dish is a game changer! Stewing kale takes away the bitterness and creates a rich and flavorful broth that you will probably drink out of your bowl. As a bonus you’ll get the well-known health benefits of kale, specifically it’s high iron content, which is key for recovery of muscles, bones and red blood cells.
10 ounces chopped kale (about 6 heaping, packed cups)
4 Roma tomatoes, roughly diced
4 pieces turkey bacon, finely diced
2 shallots, finely diced
1 ¼ cup white wine
2 TBSP olive oil
1 TBSP white wine, white balsamic, or champagne vinegar
2 tsp maple syrup or brown sugar
1 tsp sea salt
½ tsp fresh cracked pepper
1. In a large pot or Dutch/French oven, heat the oil over medium heat. Add the shallots, salt and pepper and sauté 3-4 minutes until golden.
2. Add the turkey bacon. Turn heat to medium high and sauté for another 1-2 minutes until the turkey bacon starts to brown. Stir with a wooden spoon to avoid burning the shallots.
3. Turn heat back to medium and add the tomatoes. Cook for 5 minutes, stirring often.
4. Add the kale, vinegar, maple syrup or brown sugar, and wine. Cover and reduce heat to simmer for 15-20 minutes until kale is soft and tender.
5. Let cool for 5 minutes before serving.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.