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Main dishes

Greens & Grains

Greens & Grains recipe
photo by:kraft
time
prep:
45 min
total:
45 min
servings
total:
6 servings, about 1 cup each
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What You Need

6
slices  OSCAR MAYER Selects Smoked Uncured Bacon, chopped
3/4
cup  chopped onions
1
 carrot, chopped
1
stalk  celery, chopped
4
sprigs  fresh thyme
1
 bay leaf
1/4
tsp.  ground black pepper
1-1/3
cups  fat-free reduced-sodium chicken broth
2/3
cup  quinoa, uncooked
2
pkg.  (10 oz. each) stemmed kale, coarsely chopped
2
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.
Variation
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.
Substitute
Prepare using 2 bunches kale, cleaned, stemmed and coarsely chopped.
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