Red Russian Kale and Bacon

Here’s a quick Red Russian Kale recipe that goes nicely with your CSA bacon or jowls. The trick is not to overcook the kale, just soften it a little. We cooked the jowls first and set them aside, then quickly cooked the kale and tossed it all together. Enjoy!

Ingredients

• 1/2 onion chopped
• 1 bunch red russian kale, stems removed
• 6 slices of bacon or jowls cooked
• 2 TBSPs oil
• 1/2 cup water
• lemon juice
• salt and pepper

1. Tear the kale up into small pieces. Put onion, kale, and oil in pot with 1/2 cup water. Cover and cook on low for 8-10 minutes, stirring occassionally. You want the kale to be softened, but not cooked.

2. Drain kale, then add to a bowl. Crumble bacon, sprinkle with salt and pepper to taste, and drizzle lemon juice. Toss and serve.

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White Beans and Jowls

My family loves this savory rustic dish, and I love the healthy meats from the CSA. Throw in a slow cooker and you’ve got a very easy meal that takes full advantage of this flavorful meat. I’ve made a similar dish using canned beans just cooked in a pot on the stove until the meat is done. But this method, using dried beans in a crock pot means less preservatives, less expense, and dinner waiting for you at the end of the day.

Ingredients

• 1 lb dried white beans (northern, navy, or cannellini)
• 1 pound jowls (thawed)
• 6 cups water/broth
• 1 TBSP minced garlic
• 2 TBSP maple syrup
• 1 diced onion or leek
• salt & pepper to taste

In the morning, rinse and sort the beans. Add all of the ingredients to the crock pot and stir. Set the crock pot to low for 6 hours. That’s it!  Serve with cornbread and a salad.

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