This kale recipe with bacon has made me fall in love with kale. I used to buy kale solely for putting in my smoothies. Then I made butternut squash and kale lasagna (recipe coming soon). Now I cannot stop making this bacon kale goodness. I may have been guilty of making fun of people who are obsessed with kale in the past. I am not going to be making kale chips to substitute for unhealthy full fat potato chips anytime soon though. This recipe comes in at 450 calories for one quarter of the pizza. I think this is a miracle considering the delicious dough and perfectly melty cheese. Serve this pizza with Gewürztraminer, an Italian style (usually called traminer) if you can find it. This is a very distinct wine with off dry, floral notes that complement the spiciness of the kale. This wine pairs well with most spicy foods.
1/2 recipe basic pizza dough
3 cups chopped kale
3 slices thick cut bacon
1 tbsp olive oil
3 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 cup part skim ricotta
1 cup 2% milk shredded mozzarella
1/2 cup freshly grated parmesan
In a large stock pot, heat olive oil over medium heat. Add in the bacon. Saute the bacon until it renders some of the fat, about 6 minutes, until it is brown but still soft. Mix in the garlic and red pepper flakes, cook 1 minute. Add in the kale and cover with a lid. Cook for 5 minutes and then remove the lid. Saute for 5 minutes more or until the kale is firm tender.
Preheat oven with pizza stone in place to 450 degrees. Roll out the pizza dough between two sheets of oiled parchment. It should be about 12 inches in diameter or 1/4 inch thickness.
Distribute the ricotta by the spoonful over the pizza dough, leaving a 1 inch border. Spread the cooked greens and bacon over the ricotta. Sprinkle with mozzarella and parmesan cheeses. Brush butter on the exposed edges of the pizza dough. Bake for 10 minutes or until the crust is browning.
This is a Bubbly Kitchen original recipe.
Just in time for Labor Day and the end of summer fast approaching, this salad is the definition of fresh. The crunchy vegetables and tangy dressing are delightful. It tastes as good as it looks.
For the salad
1 hothouse cucumber, seeded, and sliced 1/4 inch thick
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 pint cherry tomatoes, halved
1/2 pound feta cheese, cut into 1/2 inch squares
1/2 cup kalamata olives, pitted
For the vinaigrette
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dijon mustard
1/4 cup red wine vinegar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup good olive oil
Place the chopped cucumber, peppers, tomatoes, and red onion in a large bowl.
Whisk together the garlic, oregano, mustard, vinegar, salt and pepper. Slowly whisk in the olive oil. Pour the vinaigrette over the vegetables and mix. Slowly mix in the feta and olives. Refrigerate for 30 minutes prior to serving.
Adapted from Ina Garten.
I created this recipe imagining it would serve four. But it was really too delicious and served two. Save your bacon grease from breakfast, it will add amazing flavor to this recipe. If you don’t have it, you can substitute butter. The sriracha gives this form a spicy kick. I served this corn with caramelized scallops paired with Sea Glass Sauvignon Blanc 2012 from Santa Barbara. This Sauvignon Blanc is amazing for the price and does not disappoint on a hot summer day.
Spicy Creamed Corn
2 cups corn (shucked from fresh ears or canned if it’s all you have)
1/2 cup heavy cream
1 tbsp flour
2 tbsp bacon grease
1/4 cup diced onion (preferably sweet)
1/2 tbsp sriracha (more to taste)
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
Heat the bacon grease in a skillet over medium and add the diced onion. Cook the onion until it is translucent.
Stir in the corn, flour, and heavy cream. Bring to a simmer over medium heat and reduce the heat to medium-low. Cook for ten minutes until slightly thickened.
This is an original recipe from the Bubbly Kitchen.
The best brussels sprouts I have ever eaten were served at Westville, a restaurant in the upper west side of Manhattan. This place makes the most delicious vegetables I have ever tasted. Not to mention the most amazing grilled cheese sandwich. Soon I will create these things in the Bubbly Kitchen. Until then, you have the brussels to end all brussels. These sprouts will make people who claim to hate brussels sprouts love them. I made them for dinner last night and I am not sure how many pieces of bacon I used but it was too much (I know, right, you can never have too much bacon!!). So I saved the extra bacon bits for salads. But if you want them heavier on the bacon, by all means use more. I think shallots would also be great in here. But I am a huge fan of vidalia onions and always have them on hand. This is a very versatile vegetable dish. I have served these with Thanksgiving dinner and with fried eggs and toast for brunch. One key is to make sure you cut them all in half and remove any loose dark leaves, these make the sprouts bitter. They are especially fabulous when served with Chateau Ste Michelle Indian Wells Chardonnay 2011. And obviously your choice of sparkling accompanies these brussels for brunch.
Brussels Sprouts with Bacon
1 pound brussels sprouts, with stems chopped off, cut in half
4 pieces thick cut bacon, cut into slices
1 medium sweet onion, diced
3 cloves garlic, diced
Pepper to taste
Cook bacon in a medium sized skillet over medium heat until browned and crispy. Remove with slotted spoon and set aside.
Sauté onions in the bacon fat left in the pan over medium heat until soft and slightly brown, approximately 8 minutes. Add garlic into the pan, cook for 1 minute until aromatic. Remove onions and garlic with slotted spoon.
Place brussel sprouts in the pan with leftover bacon fat. Cook over medium heat, stirring a few times, for 8 minutes, or until charred in some areas and crisp-tender. Remove from pain with slotted spoon. Toss with onions, garlic, and bacon. Season to taste with pepper.
This is an original recipe from Bubbly Kitchen.