People have been asking how I prepare my kale, so here’s the straightforward method I use. I was making kale almost every night until summer arrived — it’s fast, easy, and incredibly nutrient-dense. It also soaks up whatever flavors you add, which makes it one of the most versatile side dishes I cook. My husband teased me about it, but he wasn’t making anything different for dinner, so he ate the kale like everyone else. If you want a simple, reliable way to get greens on the table, this is it.
Before I get into the recipe, a quick detour: I was watching the latest episode of The Bachelorette and had strong feelings about the dog in a cast. They showed a large dog hopping around on three legs without any explanation — that felt cruel to me, and it bothered me more than most of the drama on the show. That said, the episode had its usual mix of dull moments and manufactured conflict.
The first group date felt staged from the start, with contestants doing an obstacle course and ridiculous tasks like diaper changes and vacuuming. Lucas won the challenge and got to talk to Rachel first; that always seems to mean very little in the long run. The one-on-one date with Peter stood out because he’s one of my favorites. He’s a personal trainer and a model who has spoken publicly about overcoming an eating disorder. They flew to Palm Springs, which is glamorous, but the producers still managed to make the date awkward with a dog pool party and more weird staging. If they’re not actually going to eat on camera, having a faux dinner scene feels pointless.
The final group date was painfully contrived and culminated in the episode’s real moment of drama: DeMario’s past being revealed. He comes across as loud and arrogant, and a woman appearing to call him out for ghosting her made him look worse. He talked over Rachel while she tried to hear him out, which was infuriating to watch. In the end, Rachel sent him home, he returned during the rose ceremony, and the episode cut to a cliffhanger. I’m hoping next episode gives Rachel more control of the conversation.
How I Make My Kale
- Yield: 2–3 servings
Ingredients
- 3 pieces of bacon
- 1 bundle of kale, washed, stems removed, thinly sliced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
- Juice of 1/2 lemon
Instructions
- Place the bacon in a large sauté pan over medium heat. Cook until crispy, then remove and drain on paper towels. When cool, chop into small pieces. Reduce the heat to medium-low, leaving the bacon fat in the pan.
- Thinly slice the kale and add it to the pan with the bacon fat. Cook gently for 8–10 minutes, stirring occasionally, until the kale softens and wilts.
- Add the garlic powder, onion powder, red pepper flakes, salt, and pepper. Cook for another 1–2 minutes so the spices meld with the kale.
- Finish by squeezing the lemon juice over the kale and tossing to combine. Add the chopped bacon back into the pan and mix to distribute it evenly.
- Serve immediately as a warm side. This pairs well with roasted meats, grilled fish, or as part of a hearty salad.
Notes and tips: Slice the kale thinly for a tender result and cook it low and slow so it softens without becoming mushy. The bacon provides both fat and flavor; if you prefer a vegetarian option, use a tablespoon or two of olive oil and add toasted nuts for texture. Adjust red pepper flakes to taste — a little adds a pleasant kick without overpowering the greens.
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You May Also Like:
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Kale, Candied Bacon & Roasted Beet Salad
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