• Home
  • About
  • Contact Us

CvilleBuzz

A Jim Brewer Publication

  • Outdoor Report
  • Boomer Memories
  • Now We’re Cooking
  • Golfing for Duffers
  • Backyard Birds and Buds
  • Local Business
You are here: Home / Now We're Cooking / Fried Kale In Bacon Grease

Fried Kale In Bacon Grease

October 3, 2019 By Jim Brewer

 

I grew up with a jar for bacon grease beside the stove. Sometimes it was a Mason Jar, sometimes an aluminum pot with a strainer or sometimes just a bowl, but we always had bacon grease to use as seasoning and as an oil with which to fry. When we got married, I continued that tradition much to my wife Nancy’s concern. Her folks came from the north. They used Crisco, while cooking with bacon grease is a southern thing. To this day, I keep a jar beside the stovetop. Last week I used some bacon fat drippings for some of the best kale I’ve ever had.

Kale is a good vegetable. It’s high in all those vitamins and things they say you need for good health and it tastes pretty good. Not great, just pretty good. But when you pan fry a mess of kale, it is special.

It’s easy. Here’s how.

Needing some sort of green vegetable for dinner one night, I selected a bunch of kale at the produce section.

I washed the kale in the kitchen sink, then cut off all the stalks at the bottom. I rinsed the kale again and let it dry on some paper towels.

In a large skillet, I melted 2 tablespoons of bacon grease and added about a teaspoon of olive oil. I wanted just enough oil to cover the bottom of the pan. When the pan was nice and hot, I added the kale a leaf at a time, tossing constantly. I also added some kosher salt and coarse black pepper. The kale wilted quickly and when it had changed from a bright green to a dark green, I turned the heat to low and covered for about 2/3 minutes.

This is a dish you need to serve immediately since it cools quickly.

If you have some bacon grease, try this recipe. If not, forget the kale and cook something else.

 

Pan Fried Kale

 

1 bunch fresh kale

2 T bacon grease

1 t olive oil

Kosher salt

Coarse black pepper

Share this:

  • Facebook
  • Twitter
  • Print
  • More
  • LinkedIn
  • Pinterest
  • Reddit
  • Tumblr
  • Pocket

You might also enjoy

Default ThumbnailRoasted Lemon Chicken Default ThumbnailCheesy Ham and Grits Default ThumbnailCrab Stuffed Flounder Default ThumbnailPineapple-Coconut Pie

Filed Under: Now We're Cooking

advertisement

Subscribe to CvilleBuzz

Subscribe to our mailing list

Latest Stories

  • Telling It Like It Is
  • Trader Joe’s Tempura Shrimp
  • The Robins of Capistrano
  • Heavenly Cod
  • A Passenger Hawk

Find us on Facebook

Find us on Facebook

Popular Stories

  • The Rathskeller at Chapel Hill
  • White Tailed Blackbird
  • Butch Wax and Flat Tops
  • Carolina Cioppino
  • Remembering a Blue Ridge Mountain Father

About Cville Buzz

I am Jim Brewer, Editor of the new CvilleBuzz, a humble on-line attempt to entertain those, not only … Read More...

Story Sections

  • A Losing proposition
  • Around Town
  • Articles From the Past
  • Backyard Birds and Buds
  • Band Aid
  • Boomer Memories
  • Chuckles
  • Columns to Remember
  • Coming Attractions
  • Conservation
  • Dan Corbin
  • Eatin' Out
  • Exploring Virginia
  • Golfing for Duffers
  • Greg Lefler
  • Guest column
  • Hawaii
  • HUnting Update
  • In Layman's Terms
  • Lights Out
  • Local Business
  • Nancy B's
  • Neat Stuff
  • Now We're Cooking
  • On Golden Pond
  • Outdoor Report
  • Ready Fore Golf
  • Realtor
  • Road Trips
  • Saltwater Report
  • The Garden Spot
  • The Outer Banks
  • Trout Fishing
  • Weeds and Wildflowers
  • While Shepherds Watched

Pages

  • About
    • Lights Out: Lighting Fixtures
  • Contact Us

Advertise on Cville Buzz

Do business in the Charlottesville area? Then Contact Us to learn about our affordable rates and attractive ad display options.

Copyright © 2021 Cville Buzz · Log in