Kale with Potatoes and Bacon

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This makes a hearty side dish with roasted meats; it’s also suitable as a main dish for a light meal. Notice how just a single slice of bacon imparts a subtle smoky flavor without loading up on fat and calories.


  • 1 pound kale, trimmed, stems removed
  • Salt
  • 1 pound russet (baking) potatoes, peeled and cubed (½ inch)
  • 1 thin slice bacon
  • ½ cup chopped onion
  • 2 teaspoons vegetable oil
  • Freshly ground black pepper


    • Heat 2 cups water in a large pot, add kale and a pinch of salt, and boil, covered, stirring occasionally, until tender, about 15 minutes. Drain and cool slightly. Squeeze the excess liquid from the kale and finely chop it. Set aside.
    • Meanwhile, cook the potatoes in boiling salted water to cover until tender, about 15 minutes. Drain and set aside.
    • Fry the bacon in a heavy nonstick skillet over medium heat until crisp. Remove bacon and drain on a paper towel; discard drippings. Crumble the bacon and set aside. Add the onion and oil to the skillet and cook until tender, about 5 minutes.
    • Add the potatoes to the skillet. Stir to blend over low heat, breaking the potatoes into small pieces with a wooden spoon or spatula. Add the kale and stir to blend. Add salt and pepper to taste. Sprinkle with crumbled bacon before serving.