The BBC Good Food logo
Winter greens with bacon butter

Winter greens with bacon butter

By
A star rating of 4.3 out of 5.3 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable (butter only)
  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal140
fat13g
saturates7g
carbs0g
sugars1g
fibre3g
protein4g
salt0.8g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
USING UP SURPLUS BACON BUTTER

This recipe makes double the amount of butter required. Use the remainder on carrots, peas, green beans, on top of white fish, or stuffed under the skin of a roast chicken or turkey.

Goes well with

Recipe from Good Food magazine, December 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content