We have a new market in town called “Sprouts Farmers Market”. Some of you may know this chain since there are many locations across the country but it’s a first for us here in Kansas. It seemed like the whole city diverged on this market on opening weekend. It was packed and hard to maneuver through the crowd of people but I did manage to get to the produce area and picked out some fruits and veggies to take home. I found some gorgeous red peppers, a bunch of kale and baby portabellas that I thought would go together for a healthy stir fry. To that I added some bacon and onion with a drizzle of balsamic glaze to finish it off. The time it took to prep the veggies took far more than the actual cook time. It’s amazing how fast and easy it is to fire up the wok and cook a meal. Enhancing the flavors of meats and veggies in the wok can be as simple as a drizzle of olive oil with salt and pepper or you can create a fragrant sauce. It’s quickly becoming one of my favorite things to cook with.
This stir fry includes onion, red bell pepper, baby portabella mushrooms, kale and some bacon.
Cut 4 – 5 slices of bacon into small pieces.
Throw it in a hot skillet over medium high heat.
Stir it around and as the bacon releases it’s grease the pieces will separate and cook to a perfect crisp.
Drain the bacon and reserve the grease for another recipe.
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Slice half of the onion and red pepper and toss in a heated wok with a drizzle of olive oil. Sprinkle a bit of salt and pepper as they begin to sizzle. Stir them with a wooden spatula just until they begin to soften and become translucent.
Add the mushrooms and stir fry a few minutes more. Once they have softened, add the kale and place the lid on top to steam for a few minutes.
My kale pics didn’t turn out so you’ll have to imagine the kale wilting beneath the dome.
After a few minutes the kale has wilted down and now it’s time to add some more flavors.
I drizzled about a tablespoon of balsamic glaze over the stir fry (if you like a bolder taste, add 1/2 tablespoon more). Add the bacon bits back into the mix. Take a bite to see if it needs any additional salt and pepper.
Kale Stir Fry with Bacon
4 – 5 slices Bacon, sliced into 1/2 inch pieces
1 bunch Kale
1/2 Red Bell Pepper, sliced thin
1/2 Sweet Onion, sliced
3/4 cup Baby Portabella Mushrooms, sliced
1 – 1 1/2 tablespoons Balsamic Glaze (see photos how to make your own here )
Salt and Pepper, to taste
Fry bacon pieces in a skillet over medium high heat. Stir the bits until they are crisp and brown. Drain on a paper towel and set aside.
Heat a wok or large skillet with a drizzle of olive oil over high heat. When heated, add the sliced onion and red pepper and lightly sprinkle with salt and pepper. Stir the vegetables with a wooden spatula 2 – 3 minutes or until they become soft and translucent. Add the mushrooms and stir for a minute or two more. Add the kale and place the lid on the wok to steam. Let steam about 3 minutes. If the kale has sufficiently wilted, stir the vegetables and add the balsamic glaze. Stir the bacon bits back into the mix. Taste the stir fry and if desired, add additional balsamic glaze or salt and pepper.
Makes 4 servings.
An Inspired Cook 