Kale with Potatoes and Bacon
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25 Min
Prep : 25 Min
Looking for a new way to use kale? Be sure to try our recipe for Kale with Potatoes and Bacon. It's a delicious combination!
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 large Yukon gold potato (1/2 lb./225 g), peeled, cut into 1-1/2-inch pieces
2
2 bacon slices, cut into 1/2-inch pieces
3
8 cups loosely packed stemmed kale leaves, chopped
4
2 Tbsp. Kraft 100% Parmesan Shredded Cheese
5
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
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How do I make it ?
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Step 1
Cook potatoes in boiling water in saucepan 12 min. or until tender. Step 2
Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings. Add kale to reserved drippings in skillet; cook and stir 3 min. or just until kale is wilted. Step 3
Drain potatoes. Add to kale mixture in skillet along with the cheese, potatoes, bacon and dressing; mix lightly. Kraft Kitchen Tips!
Substitute
Substitute baby spinach for the stemmed kale leaves.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value
Fat 6 g
Saturated fat 1.5 g
8 %
Cholesterol 5 mg
Sodium 350 mg
15 %
Carbohydrate 24 g
Fibre 3 g
Sugars 1 g
Protein 10 g
Vitamin A
140 %
Vitamin C
290 %
Calcium
20 %
Iron
20 %
Servings
4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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