Page 16
January 20, 2016
F OOD
Braised Kale with Bacon and Cider
Ingredients:
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2 bacon slices
1 1/4 cups thinly sliced onion
1 (1-pound) bag chopped kale
1/3 cup apple cider
1 tablespoon apple cider vinegar
1 1/2 cups diced Granny Smith apple (about 10 ounces)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation:
1. 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.
2. Increase heat to medium-high. Add onion to pan; 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.
3. Add apple, salt, and pepper; cook 5 minutes or until apple is tender,
stirring occasionally. Sprinkle with bacon.
Roasted Red Onions and Delicata Squash
Thin-skinned delicata squash has an edible peel, helping this side
come together quickly.
Ingredients:
• 1 tablespoon unsalted butter, melted
• 1 tablespoon chopped fresh thyme
• 1 tablespoon honey
• 2 teaspoons olive oil
• 3 garlic cloves, sliced
• 2 (12-ounce) delicata squashes, halved lengthwise, seeded, and cut
into 1/2-inch slices
• 1 (1-pound) red onion, cut into 12 wedges
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 3 tablespoons chopped fresh lat-leaf parsley
Preparation:
1. Place a baking sheet in oven. Preheat oven to 475° (leave pan in
oven).
2. Combine irst 5 ingre dients in a large bowl, stirring with a whisk.
Add squash and onion; toss gently to coat. Sprinkle vegetable mixture
with 1/4 teaspoon salt and 1/4 teaspoon pepper. Carefully remove
preheated pan from oven; coat pan with cooking spray.
3. Arrange vegetable mixture in a single layer on pan. Bake at 475°
for 20 minutes or until tender, turning once. Sprinkle with remaining
1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and chopped
parsley.