Roasted Bacon with Kale
Prep
12 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under 40 minutes and tastes way more impressive than the effort requires. Roasted bacon with kale is a simple combination that somehow feels elegant, with crispy bacon balanced against tender, nutrient packed kale. I love that kale is packed with calcium and iron, making this dish genuinely good for you. The maple syrup and balsamic vinegar add a subtle sweetness that ties everything together beautifully. Best of all, you probably have most of these ingredients on hand already, so it's perfect when you need something quick and satisfying.
Ella x
Ingredients
- 8bacon strips(cut into 1-inch pieces)
- 1893 mlfresh kale(chopped, stems removed)
- 3garlic cloves(minced)
- 2 tablespoonsolive oil
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 tablespoonbalsamic vinegar
- 1 teaspoonmaple syrup
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: Parchment paper prevents sticking and makes cleaning up rendered bacon fat effortless.
- 2
Spread bacon pieces evenly across the prepared baking sheet. Roast for 12-15 minutes until the bacon is golden and crispy, stirring halfway through cooking.
Tip: Roasting bacon in the oven is safer and more hands-off than stovetop cooking, and distributes heat evenly.
- 3
Remove the baking sheet from the oven and carefully pour off excess bacon fat into a small bowl, reserving about 2 tablespoons in the pan.
Tip: Save the rendered bacon fat to use as a flavorful cooking medium for future dishes.
- 4
Add the chopped kale and minced garlic directly to the baking sheet with the remaining bacon and fat. Drizzle with olive oil and toss everything together until the kale is well coated.
Tip: Massaging the kale with oil helps soften its texture and encourages even roasting.
- 5
Season with sea salt, black pepper, and red pepper flakes. Toss again to distribute seasonings evenly throughout the mixture.
Tip: Add the spices gradually and taste as you go to adjust to your preferred heat level.
- 6
Return the baking sheet to the oven and roast for 8-10 minutes until the kale leaves are crispy at the edges and slightly darker in color, but still tender.
Tip: Watch carefully in the final minutes to prevent the kale from burning; edges should be charred but not blackened.
- 7
Remove from the oven and immediately drizzle with balsamic vinegar and maple syrup while everything is hot. Toss gently to combine.
Tip: The warm kale and bacon will absorb the tangy-sweet glaze better than if you wait for it to cool.
- 8
Transfer to a serving bowl and serve immediately while the bacon remains crispy and the kale is still warm.
Tip: This dish is best enjoyed fresh from the oven; it can be reheated briefly if needed.
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