Sweet and Sour Kale

purp-kaleI can still remember the smell of Rotkraut cooking in my Grandmother’s kitchen. A traditional German dish made with red cabbage, apples, bacon, onions and vinegar – I would even eat it cold the next day!

I tried a simple recipe made with kale instead of cabbage, it’s a nice variation and goes well with a grilled sausage or bratwurst or a pork roast.

You can certainly make this with any variety of kale but the purple makes it more interesting.

1 bunch purple kale, ribs removed and torn into bite sized pieces
3-4 slices of bacon, cut into small pieces
1 onion sliced
¼ cup of red wine vinegar
2 T maple syrup

Cook bacon pieces until starting to crisp and add onions, sauté until onions are soft. Add kale leaves and cook just until kale is wilted. Add vinegar and maple syrup and stir until heated through.