Winter greens with bacon butter

Winter greens with bacon butter

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 6

We used kale in this sumptuous side dish, but any winter green would work well. Try cavolo nero or chard.

Nutrition and extra info

Additional info

  • butter only
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
140
protein
4g
carbs
0g
fat
13g
saturates
7g
fibre
3g
sugar
1g
salt
0.8g

Ingredients

  • 6 rashers smoked streaky bacon
  • 140g salted butter, softened
  • 400g kale or other winter greens

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat grill to a medium-high setting. Cook the bacon under the grill until really crisp, turning halfway through cooking. Remove, drain on kitchen paper and leave to cool.
  2. Put the bacon in a food processor and whizz until finely chopped. Add the butter and some black pepper, and blend again until combined. Transfer to a dish, or roll in cling film and chill for up to 3 days, or freeze for 2 months.
  3. Bring a large pan of salted water to the boil. Add the kale and cook for 3-4 mins until tender. Drain well, then top with half the butter (see tip, below), and toss to help it melt and coat the kale.

Recipe from Good Food magazine, December 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lizleicester's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The bacon butter totally transforms ordinary kale into something really delicious. I boiled the kale for about 10 minutes because it was a bit tough (old!) and used up some leftover uncooked lardons which I fried to a crisp and then just added to the butter.

Questions

Tips