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Braised Kale with Butternut and Bacon

Slowly simmering kale with onions and garlic is a comforting and delicious way to serve this nutritious green.

To make a more substantial dish, we've added bacon and chunks of butternut squash, which adds smoky flavor and sweetness to the braise. Serve with warm crusty bread for a satisfying supper.

4 Servings


3 clove

garlic (thinly sliced)

1 Tbsp

extra-virgin olive oil

8 oz

thick-sliced bacon (cut into 1-inch slices)


yellow onion (cut in half lengthwise, then thinly sliced crosswise)


red pepper flakes

1 lb

butternut squash (peeled and cut into 3/4-inch dice, about 4 cups)

1 cup

chicken or vegetable broth (or more as needed)

1 bunch

kale, preferably dino (ribs removed, chopped into 1-inch pieces - about 5 cups lightly packed)

¼ cup

chopped fresh Italian parsley


Heat a large skillet over medium heat; when hot, add the oil and bacon. Cook, stirring frequently, until the bacon is crisp. Transfer the bacon to paper towels to drain. Add the onion to the skillet with the bacon fat and cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the garlic and pepper flakes, and cook, stirring frequently, for 2 minutes.

Add the butternut and broth to the skillet and cook, covered, for 5 minutes. Add the kale, cover and cook until the butternut and kale are tender, 10 to 15 minutes, adding more broth if needed.

Stir in the bacon and parsley and season with salt and pepper to taste. Serve hot.

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