30-Minute Bacon, Kale and Leeks Skillet
A straightforward one-pan dish of sautéed leeks and curly kale finished with crispy or softly cooked bacon. The sweetness of slow-cooked leeks contrasts with peppery kale and salty bacon for a simple, vegetable-forward side. Serve alongside roasted proteins or grains for weeknight dinners, or as a light lunch. This version respects the ingredient quality by cooking each component separately before combining, ensuring leeks stay tender and kale wilts gently rather than becoming stringy.
Ingredients
- 1 lb bacon, chopped if needed
- 2 leeks, slicedonions1 medium onion per leekalliums
Milder sweetness; cook time may decrease by 2-3 minutes.
- 5 ½ oz curly kale, trimmed
- 2 tablespoon olive oil
Instructions
- 1
Slice the leeks into rounds.
- 2
Trim the kale, discarding woody stalks, if not pre-trimmed.
- 3
Chop the bacon if pieces are large.
- 4
Heat 1 tablespoon oil in a large frying pan and 1 tablespoon in a large saucepan.
- 5
Cook the bacon in the frying pan until done to your liking.
- 6
Cook the leeks in the saucepan over low heat until softened.
- 7
Four to five minutes before the bacon finishes, add three-quarters of the kale to the leeks, stir, and cover.
- 8
When the bacon is done, transfer it to the saucepan with the leeks and kale.
- 9
Add the remaining kale and stir until wilted.
- 10
Taste and season as needed.
Tips
Buy mis-shaped bacon packs to save money since it will be chopped anyway.
Cook leeks low and slow to coax out sweetness without browning; this creates textural contrast with the kale.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently in a pan over medium heat, adding a splash of water to prevent drying.
Prepare ingredients (slice leeks, trim kale, chop bacon) up to 1 day ahead. Cook the dish just before serving for best texture.
Serve warm as a side to roasted chicken, fish, or grains. Also works at room temperature in salads.
Common Mistakes
Do not skip the low heat for leeks to avoid them browning and losing sweetness.
Do not overcook kale in the first addition to avoid bitterness and stringiness.
Substitutions
Milder sweetness; cook time may decrease by 2-3 minutes.
FAQ
Can I make this dish ahead?
Prepare components ahead, but cook just before serving for optimal texture. Reheated leftovers may become mushy; use within 3 days and reheat gently with a little water.
What if I only have one pan?
Cook bacon first, set aside. Add oil and leeks to the same pan, cook low. Add kale partway through, then finish with bacon. Timing becomes tighter but still works.
Can I freeze this?
Not recommended; kale and leeks lose texture when frozen and thawed. Leftovers are best consumed fresh or within 3 days refrigerated.