The first post here of 2013 definitely fits the New Year theme! It’s another tasty way to serve healthy greens. And it is inspired by the spirit of frugality I tend to find myself in after holiday stretch with its gifts and splurges on the food and wine budget. I had most of the ingredients here on hand–bacon, cabbage, gruyere, and a partially used container of beef broth. And the kale was on sale. As I suspected, these ingredients combined for a flavorful side dish!
1 or 2 strips bacon
5 cups kale, coarsely chopped
3 cups cabbage
1/2 cup red or yellow bell pepper, chopped
3 or 4 cloves garlic, minced
3/4 cup beef broth
1/2 cup red wine
1/3 cup gruyere cheese, shredded
3 tbsp olive oil
Heat 1 tbsp olive oil on medium high in a large pot. Add the bacon and cook til crispy. Remove bacon from pan when done, set on a plate covered with a paper towel to cool. Drain the excess cooking fat (but leave a bit for flavor) and return pot to stove.
Add another tbsp olive oil to the pot, return heat to medium. Add the bell pepper, saute for a few minutes until it begins to soften. Add the garlic and cook for another minute. Then gradually stir in the kale and cabbage along with another tbsp oil. Raise heat to medium high, and continue cooking stirring until the kale begins to wilt a bit, about 3 minutes.
Stir in the broth and red wine, and add salt and pepper to taste. Bring to a boil, then reduce heat to simmer the greens, covered, for about 20 minutes. Stir occasionally. A few minutes before the end of cooking time, stir the bacon pieces into the green, allowing a chance for the bacon to add flavor while remaining a bit crisp. When the greens are tender and ready to serve, top with the grated gruyere. Serve and enjoy!