Hot Kale Recipe

This is one of my favorite things to make (and eat).  Growing up, my grandma would make different versions of this (Hot Lettuce, Endive, Dandelion, etc.) and it was always one of my favorite dishes. Basically, you can make this recipe with any leafy green, but the reason I use Kale is because it doesn’t get as soggy once the hot dressing is poured over it (and I can buy a bag already pre-cut at Trader Joe’s). AND… it is naturally Gluten and Dairy Free!  In my grandma’s original recipe, she would chop up a small white onion to add, but since I don’t eat onion I omit that from mine.  If you like onion, it will only add to the flavor!

Shopping List

  • 10 oz. Kale (I buy the 10 oz. Trader Joe’s bag pre-cut)
  • 6 pieces of Bacon (chopped)
  • 1 small Russet Potato
  • 3/4 cup Apple Cider Vinegar
  • 1 1/4 cup Potato Water (I’ll explain below…)



  • Put pre-cut Kale into large mixing/serving bowl
  • Fill medium pot with water and turn on high heat to boil on stovetop
  • Peel potato and cut into small pieces. Once the water is boiling, put the potato into the water and boil for 10-12 minutes
  • Remove the potato from the pot using a skimmer spoon (I use this one HERE).  KEEP THE WATER in the pot that cooked the potato (this will be used later to make the dressing), just move to the side
  • Using a fork, mash the potato up into fine pieces. Put mashed potato on top of the Kale in the large bowl
  • Chop 6 pieces of bacon into thin pieces and cook on stovetop on medium heat (stirring occasionally)
  • Once the bacon is done cooking, using the skimmer spoon to remove bacon from pan. Leave the pan on the stove WITH the bacon grease it in (this will be used later to make the dressing)
  • In the pan used to cook the bacon, combine 3/4 cup Apple Cider Vinegar and 1 1/4 cup Potato Water to the existing bacon grease. Turn on high heat to boil, stirring with skimmer spoon occasionally
  • Once boiling, pour over kale and potato in the large bowl and stir until mixed together
  • Sprinkle bacon pieces on top and serve (this recipe serves 4-6 people)





You might also like

No Comments

Leave a Reply