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Braised Kale with Bacon and Cider

From Statesboro Market2Go

<p>Here you go! A big healthy vitamin on your plate &#8230;.dark green leafy vegetable kale&#8230;about6,200 micrograms in a cup of beta carotene&#8230; also rich in antioxidants such as lutenin and zeaxanthin which are associated with eye health. Only 22 calories per cup in raw kale. Also provides you with a laundry list of nutrients such as potassium to prevent hypertension, vitamin C, fiber and calcium for bone health <span class="caps">AND</span> two grams of protein per serving&#8230;now <span class="caps">THAT</span> is an all purpose vegetable for your family and your <span class="caps">NEW</span> YEAR&#8217;S resolution to eat healthier. Or farmers make it easy for you and delicious by growing it locally and having it available on line. Try this recipe.</p>
Source: Cooks Country Magazine (Entered by debra chester)
Serves: 6 servings

2 slices bacon
11/4 cups thinly sliced onion
1 lb kale chopped
1 1/2 cups diced Granny Smith Apples
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon apple cider vinegar
1/3 cup apple cider

Step by Step Instructions
  1. This is a great dish with chicken, roast or pork. Consider using kale as a stand-in for spinach in other dishes. This low calorie side dish has about 15% of the minimum daily recommended amount of fiber.
  2. Place a Dutch oven over medium heat. Add bacon, cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon and set aside
  3. Increase heat to medium high. Add onions to pan and cook 5 minutes or until tender, stirring occasionally. Add kale and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes stirring occasionally. Add apple, salt and pepper, cook 5 minutes or until apple is tender; stirring occasionally, sprinkle with bacon.