Main dishes

Greens & Grains

rate it now!

photo by:kraft

time

prep:

15 min

total:

45 min

servings

total:

6 servings, about 1 cup each

add your photo

add to shopping list

add to recipe box

send/share

What You Need

slices OSCAR MAYER Selects Smoked Uncured Bacon, chopped

3/4

cup chopped onions

carrot, chopped

stalk celery, chopped

sprigs fresh thyme

bay leaf

1/4

tsp. ground black pepper

1-1/3

cups fat-free reduced-sodium chicken broth

2/3

cup quinoa, uncooked

bunches kale, stemmed, coarsely chopped

Tbsp. cider vinegar

Make It

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.

Kraft Kitchens Tips

Substitute

Substitute beet or mustard greens for the kale.

Food Facts

Cleaned stemmed kale is now available pre-packaged in the produce section of larger supermarkets. You can use 2 pkg. (10 oz. each) of the bagged cleaned kale instead of the fresh kale when preparing this flavorful recipe.

Special Extra

For a touch of heat, add a few dashes of hot pepper sauce with the vinegar.