Kale with Red Pepper, Bacon, and Our Thanks

Photo credit: Anthony Beal

With Christmas ‘11 two days departed and a brand new year beginning this weekend, I want to take this opportunity to thank Flavorful World’s readers for your interest, your support, and your comments. In sharing with you, learning from you, and working together with my fellow food bloggers, we’ve been introduced to some truly wonderful human beings, and made friendships and associations that are certain to endure. We hope you’ll hang with us through 2012 and beyond, as we love doing what we do here, and are tireless in exploring ways to broaden our foodie horizons and yours.

So, Kwanzaa began yesterday, and it seems like a good time for you to check out the fantastically comprehensive website KwanzaaCulinarians.com for my feature article “Interpreting The Life In Food,” exploring food’s relationship to the principles of the holiday. I also find time to offer up two delicious recipes, one of which follows immediately below.
What You’ll Need:
• 4 ounces (8 tablespoons) butter
• 2 tablespoons all-purpose flour
• 1 tablespoons kosher salt
• 1/2 tablespoon garlic powder
• 1 teaspoon black pepper
• 7 ounces bacon, diced
• 1 small white onion, diced
• 1 red bell pepper, diced
• 1 cup water
• 16 ounces fresh kale

What To Do:
1. In Dutch oven or high-rimmed pot with lid, cook bacon over medium-high heat until brown. Remove bacon from pot and set aside. Pour away grease and discard.
2. In same pot, melt butter over medium heat. Add flour, salt, garlic powder, and black pepper. Stir until butter and flour form a roux. Cook over low heat, stirring occasionally, until roux darkens to the color of caramel.
3. Stir in bacon, onion, and red pepper, and cook for 5 minutes over medium-high heat. Add water and stir. Add kale to pot and cover with lid. Let cook for 6-8 minutes.
4. Remove lid and fold together pot contents with a spoon until all ingredients are thoroughly blended. Cook uncovered for another 6-8 minutes, or until most of liquid is absorbed.

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