Red Russian Baby Kale with Bacon - Recipe

     I bought some red Russian baby kale and kohlrabi (sometimes called German turnip or turnip cabbage) at the Leesburg, Va farm market last weekend from Shenandoah Seasonal and wanted to put the two together in a simple side dish or salad.  It seems that you may have a TON of kale when you put it in the pot, but if you wilt it on the stove it's volume disappears significantly!

     I wilted mine with bacon and added a little freshly grated salt and pepper.  I shaved the kohlrabi into slices on the side and drizzled a thick balsamic vinegar from Taste of Old Country over the top.

     This dish is so delicious and fresh tasting!  The baby kale was super tender and the kohlrabi was thinly sliced and crisp.  It reminded me of broccoli rabe in flavor.  The bacon added a salty smokiness and the bacon fat added even more bacon flavor!

Red Russian Baby Kale with Kohlrabi and Bacon

(Serves 2-4)

1 Kohlrabi Bulb

4 oz. Bacon cut into 1 inch pieces

Olive Oil for sautéing 

8 oz. Red Russian Baby Kale

Freshly grated Salt

Freshly grated Black Pepper

2-4 T. Thick Balsamic Vinegar to taste

Peel the kohlrabi bulb with a potato peeler.  Still using the potato peeler shave off slices of kohlrabi and set aside.  Fry bacon in a very large stock pot or bouillabaisse pot until crisp and some fat is rendered.  Add the kale and sauté quickly turning the leaves in the bacon fat.  You may do this in batches.  The volume will reduce after a minute or so.  Add a small amount of olive oil if there is not enough bacon grease. 

When wilted, immediately remove to serving plates.  Place kohlrabi slices alongside the kale.  Lightly salt and pepper each serving and drizzle each plate with a little thick balsamic vinegar.

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Sautéing.

Wilted!

Kale without the kohlrabi.