I’m sure we’ve all heard about the impending bacon shortage across the Atlantic. I’ve been sent the link by about 12 of my Facebook friends in the last 48 hours. I’m really hoping the report is exaggerated (as most news reports are) and we won’t have to worry too much about getting access to this wonderful cut of meat. It might be more expensive; oh well. That’s the price you pay for an awesome ingredient. So in honour of the bacon shortage, I’m going to make something super simple and not so bacon intensive. We want to preserve, right? Bacon braised kale would be a wonderful side to a slow roasted pork shank, or even some lovely pulled pork and sweet potato mash (that was leftover from last night!)


3 strips Maple Leaf Bacon

1 large bunch Kale, stems removed, roughly chopped

2 cloves Garlic

1 Small Onion

½ cup White Wine

1 ½ cup Chicken Stock

Salt and Pepper


1. Chop up your bacon into small pieces and into the pan it goes. Fry it until its almost crispy, then add in your diced onion and minced garlic. Fry these all together until the garlic and onion are fragrant and you’ve noticed a nice fond on the bottom of the pan. The fond is all those lovely brown bits stuck to the bottom.

2. Add in a splash of white wine to de-glaze the pan, then all of your stock and subsequently your kale. Toss this around, bring it up to a boil and on with the lid it goes. Cook your kale with the lid on until it has wilted sufficiently, roughly 5-8 minutes. Then off with the lid, and continue to cook until all the liquid has evaporated, another 5-8 minutes. Season carefully with salt and liberally with black pepper.

3. You should be left with some beautifully tender and delicious kale that would accompany most anything!