Greens with Gruyere and Bacon recipe is a tasty way to cook kale and cabbage, flavored by bacon and Gruyere cheese. Read ahead for details, or click here to jump down to the recipe, which is followed by links to more tasty bacon recipes from the Sunday Supper blogger group.
As we will certainly see in today’s bacon focused Sunday Supper event, there are so many ways to enjoy bacon. You can certainly have bacon for breakfast, starring on your dinner plate and even bacon for dessert.
One of my favorite ways to enjoy bacon is to cook it along with some healthy greens. If you are trying to convince someone in your house to eat more greens, cooking the greens along with bacon is certainly a good way to go. So today I am serving up a Greens with Gruyere and Bacon recipe for the #SundaySupper event hosted by Erica of The Crumby Cupcake.
My Greens with Gruyere and Bacon recipe illustrates the point that it doesn’t take a lot of bacon to add plenty of flavor to a dish. I start the recipe by browning one or two pieces of bacon in a skillet. As the bacon cools, I start cooking the greens in that same skillet, helping impart that bacon flavor.
I keep a pack of bacon in the freezer for recipes like this that use just a bit of bacon. I chop off what I need, then put the rest back in the freezer. Great way to have a bacon flavor boost always on hand!
Speaking of flavor boosts, just in case bacon wasn’t enough to convince you to try your greens here, I also added some delicious Gruyere cheese.
A little tip for bacon lovers: if you love that bacon flavor but are trying to cut back on calories, give turkey bacon a try. It works especially well when cooking it along with other things. I like the way it worked in our Smoky Maple Bacon Dip, for instance.Print
Greens with Gruyere and Bacon
Greens cooked with bacon, finished off with some Gruyere cheese, makes for a flavorful side dish.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings
- Category: Side Dish
- Cuisine: American
- 1 or 2 strips bacon
- 5 cups kale, coarsely chopped
- 3 cups cabbage, coarsely chopped
- 1/2 cup red or yellow bell pepper, chopped
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup red wine
- 1/3 cup gruyere cheese, shredded and divided
- 3 tbsp olive oil, divided
- salt and pepper to taste
- Heat 1 tablespoon olive oil on medium heat in a large skillet. Add the bacon and cook until crispy, about 10 minutes.
- Remove bacon from pan when done, set on a plate covered with a paper towel to cool. When the bacon cools, break it into bite sized bits.
- Drain the excess cooking fat (but leave a bit for flavor) and return pot to stove.
- Add another tablespoon olive oil to the pot, return heat to medium. Add the bell pepper, sauté for a few minutes until it begins to soften. Add the garlic and cook for another minute.
- Gradually stir in the kale and cabbage along with another tablespoon olive oil. Raise heat to medium high, and continue stirring until the kale begins to wilt a bit, about 3 minutes.
- Stir in the broth and red wine, and add salt and pepper to taste. Bring to a boil, then reduce heat to simmer the greens, covered, for about 20 minutes. Stir occasionally.
- Remove the cover from the greens, and stir in half of the Gruyere cheese so that it melts into the greens.
- Use a slotted spoon to scoop out and plate a serving of the greens. Top each serving with some of the reserved bacon bits and a sprinkle of the remaining cheese. Enjoy!
- A few minutes before the end of cooking time, stir the bacon pieces into the green, allowing a chance for the bacon to add flavor while remaining a bit crisp. When the greens are tender and ready to serve, top with the grated gruyere. Serve and enjoy!
Bacon Recipe from the Sunday Supper Bloggers
Bacon in Appetizers
- Apple and Bacon Jam Quesadillas by Nik Snacks
- Bacon Barbecue Nachos by Where Latin Meets Lagniappe
- Game Day Bacon & Cheddar ‘Tater Skins by Powered By BLING
- Killer Jalapeño Poppers by Simply Healthy Family
- Spicy Bacon-Wrapped Shrimp by Food Lust People Love
Bacon for Breakfast
- Avocado Toast with Coconut Bacon by Helpful Homemade
- Bacon Cinnamon Rolls with Maple Glaze by Sew You Think You Can Cook
- Breakfast Bruschetta by Grumpy’s Honeybunch
- Candied Maple Bacon by A Mind Full Mom
- Maple Bacon Protein Pancakes by Amee’s Savory Dish
Bacon for Dessert
- Bacon Brownie Balls by Monica’s Table
- Bacon Chocolate Chip Cookies by Desserts Required
- Boozy Bacon Cherry Crumble by Cindy’s Recipes and Writings
- Chocolate Bacon Crack by Brunch-n-Bites
- Flourless Peanut Butter Bacon Cookies by Pies and Plots
- Maple Bacon Truffles by Dessert Geek
- Spiced Apple Bacon Upside Down Cake by The Crumby Cupcake
Bacon for Dinner
- Bacon and Pumpkin Pasta by Dizzy Busy and Hungry
- Bacon Corn Chowder by That Skinny Chick Can Bake
- Bacon Fried Rice by Asian In America
- Bacon Wrapped Turkey Meatloaf by April Golightly
- Creamy Blue Cheese Pasta with Steak and Bacon by Magnolia Days
- K.C.’s Award Winning Turkey Bacon Explosion by Cooking With Carlee
- Kimchi Bacon Fried Rice by kimchi MOM
- Spaghetti alla Carbonara by The Bitter Side of Sweet
- The Pigskin Loaded Baked Potato by Sunday Supper Movement
- Triple Bypass Burgers by Fantastical Sharing of Recipes
Bacon in Beverages
- Candied Bacon Old Fashioned by Culinary Adventures with Camilla
- Homemade Bloody Mary with Candied Bacon Swizzle by Our Good Life
- Pancetta with Balsamic-Brown Sugar-Pepper Glaze for Bloody Mary by La Bella Vita Cucina
Bacon for Lunch
- Bacon, Fig and Goat’s Cheese Quiche by Caroline’s Cooking
- BLT Bread Salad by The Chef Next Door
- Grilled Manwich Club by Momma’s Meals
- Restaurant Style Double Bacon BLT by The Freshman Cook
- Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce by Bottom Left of the Mitten
Bacon as a Side Dish
- Bacon and Cheddar Smashed Red Potatoes by Family Around The Table
- Bourbon Bacon Jam by Cosmopolitan Cornbread
- Bacon, Beer & Jalapeno Muffins by Wholistic Woman
- Easy Bacon, Beans & Greens by My Life Cookbook
- Greens with Gruyere and Bacon by Cooking Chat
- Peas with Bacon and Crispy Onions by Hezzi-D’s Books and Cooks
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