Carrot and Kale Vegetable Sauté with Bacon and Tomatoes
- 8 strips bacon (thick cut)
- 1 large onino
- 2 garlic cloves
- 1 pound carrots
- 4 cups kale (packed)
- 1 1/2 cup cherry tomatoes
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons lemon juice
- 1/4 cup parsley (optional)
- 1/4 cup parmesan cheese (optional)
- salt pepper (to taste)
In a large skillet, cook the diced bacon over medium heat until crispy, stirring occasionally, about 7-10 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Set aside.
Reserve about 2 tablespoons of bacon grease in the skillet, discarding the rest. Add the diced onion to the skillet and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.
Stir in the sliced carrots and cook for about 5-7 minutes, or until they begin to soften.
Add the chopped kale to the skillet, along with the smoked paprika, red pepper flakes (if using), salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally, until the kale is wilted and tender.
Stir in the halved cherry tomatoes and cook for 2 more minutes, or until they have softened slightly.
Add the cooked bacon back to the skillet, stirring to combine with the vegetables. Cook for an additional 2 minutes to reheat the bacon and meld the flavors.
Remove the skillet from the heat and stir in the lemon juice and chopped fresh parsley.
Taste and adjust the seasoning with salt and pepper, if needed.
If desired, sprinkle each serving with grated Parmesan cheese.
Serve your Carrot and Kale Vegetable Sauté with Extra Bacon and Tomatoes hot, alongside crusty bread or over cooked quinoa, rice, or pasta. Enjoy!