Given that my family LOVED my Garlic Lemon Kale Pasta and kale is so good for you, I decided to experiment with another tasty kale recipe.
Risotto is one of my favorite dishes, and it’s really not difficult to make (you just have to stir it constantly, which means it’s not the dish to make when you’re home alone with the kids). But if your other half is available to run interference on the little ones, this dish is a great way to get a super healthy veggie into your kids’ tummies. Olivia ate her entire helping AND polished off the leftovers for lunch the next day!
Kale and Bacon Risotto
1 1/3 cups uncooked arborio rice
4 cups chicken broth
1 clove of garlic, minced
1 bunch kale, cleaned, de-stemmed, and rough chopped
1 tsp crushed red pepper
5 slices of bacon
2 tbsp grated Parmesan cheese
2 tbsp olive oil
Salt and Pepper, to taste
Cook the bacon until just crispy; crumble and set aside.
In a large sauté pan over medium to medium-high heat, drizzle a tbsp of olive oil and add the kale. Cook, stirring frequently, until the kale is tender; add the crushed red pepper, mix well, and then pour into a bowl to set aside.
Heat the chicken broth over low heat in a small saucepan.
In your sauté pan, add the rest of the olive oil and the garlic. Sauté the garlic over medium heat for just a minute, and then add the rice. Cook the rice for 1-2 minutes, and then ladle in 1 cup of the broth and stir constantly until the liquid is absorbed. Continue to add the rest of the broth 1/2 cup at a time, waiting until the liquid in the pan has been absorbed before adding more. Be sure to stir constantly while the rice is cooking.
When all of the broth has been added and absorbed, stir in the kale, bacon, Parmesan cheese, salt and pepper. Remove the risotto from the heat and serve immediately.