1 Tablespoon Olive Oil
Kosher Salt and Freshly Cracked Black Pepper
6-Thick Cut Applewood Smoked Bacon Slices, diced
1 Large Bunch of Kale; washed, stemmed and cut into 1-inch pieces.
1/3 Cup Low-Sodium Chicken Stock
4 Tablespoons Apple Cider Vinegar
Preheat oven to 425 F.
Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
In a large skillet over medium heat, cook the bacon until medium-crisp. Transfer the bacon to a paper towel lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for just a couple minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stire to combine, cover and allow to wilt a couple minutes. (to your desired doneness)
Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons of vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately!
I saw this being made on an episode of Guy's Big Bite on the Food Network Channel and couldn't wait to try it. Although a little time consuming, it is easy and so delicious. Was a great side dish with beef roast (beef of most any kind really) and garlic smashed potatoes. Plus, beets and kale are two of the healthiest foods!