kale-with-roasted-beets-and-bacon-recipe.json

{
    "directions": [
        "Preheat the oven to 425 degrees F.",
        "Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.",
        "In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.",
        "Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately."
    ],
    "ingredients": [
        "2 beets (about 14 ounces)",
        "1 tablespoon olive oil",
        "Kosher salt and freshly cracked black pepper",
        "6 thick-cut applewood-smoked bacon slices (8 ounces), diced",
        "1 large bunch kale (about 1 1/2 pounds), washed, stemmed and cut into 1-inch pieces",
        "1/3 cup low-sodium chicken stock",
        "4 tablespoons apple cider vinegar"
    ],
    "language": "en-US",
    "source": "www.foodnetwork.com",
    "tags": [
        "Easy Side Dish Recipes",
        "Easy Recipes",
        "Bacon Recipes",
        "Meat",
        "Kale",
        "Vegetable",
        "Beet",
        "Roasting"
    ],
    "title": "Kale with Roasted Beets and Bacon",
    "url": "http://www.foodnetwork.com/recipes/guy-fieri/kale-with-roasted-beets-and-bacon-recipe"
}