Cook and stir bacon in Dutch oven or large deep skillet until crisp. Remove bacon from pan with slotted spoon, reserving 1 Tbsp. drippings in pan. Drain bacon on paper towels.
Add onions, carrots, celery, thyme, bay leaf and pepper to drippings in pan; cook 5 min., stirring occasionally. Stir in broth and quinoa. Add kale; cover. Simmer on medium-low heat 20 to 30 min. or until quinoa is tender, stirring occasionally. Discard bay leaf and thyme stems.
Stir in bacon and vinegar.
Substitute beet or mustard greens for the kale.
Prepare recipe as directed, using nonstick Dutch oven or large deep skillet, discarding all bacon drippings and wiping pan clean with paper towels before using to cook vegetables, thyme, bay leave and pepper.
Prepare using 2 bunches kale, cleaned, stemmed and coarsely chopped.
Whole grains and a touch of bacon team up with the fresh vegetables to flavor this satisfying side dish. And as a bonus, the leafy kale is high in both vitamins A and C.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.