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Hello, foodies…

Happy Labor Day! I’m taking advantage of the long weekend and took a few days off, so I won’t be with you this Sunday for In the Kitchen with David. BUT, I will be back again on Wednesday night and ready to cook…just like always!

The lovely Mary Beth Roe is wearing my apron this Sunday and I’ve entrusted her to show you our latest recipe, Braised Cabbage & Kale with Smoked Bacon. All those wonderful fall greens—like cabbage and kale—are nearing harvest season…if they’re not already at your farmers' market! So besides a fresh salad, we wanted to show you another way to prepare those nutrient-rich veggies.   

Braised Cabbage & Kale with Smoked Bacon

Serves 6-8

This recipe is prepared with the Temp-tations® Floral Lace 24-Piece Oven-to-Table Set (K39348).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

• 1/2 lb thick-cut smoked bacon, cut into 1" pieces
• 2 cups thinly sliced onions
• 2 cloves garlic, minced
• 4 cups thinly sliced red cabbage
• 6 cups thinly sliced green cabbage
• 6 cups thinly sliced kale
• 1 cup chicken stock
• 1 cup apple cider vinegar
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp butter

Preparation:

1. Sauté the bacon until browned and just crispy in a large stockpot. Add the onions and garlic and sauté until the onions are soft. Add the red and green cabbage, kale, stock, vinegar, sugar, salt, and pepper. Stir together, cover and bring to a simmer.
2. Continue to simmer, stirring occasionally, until the cabbage is tender, about 30 minutes. Remove the pot from the heat and stir in the butter.

When you braise greens like we have here, those strong “leafy” flavors are really minimized so you can assure picky eaters these greens don’t taste like other greens. Plus, just point out that there’s bacon involved and they just might take a bite—and realize they do like veggies after all.

Mary Beth certainly knows her way around the kitchen—she’s married and a mother of four. And, she grew up in the Midwest in a family of six! So I asked her to share one of her favorite fall recipes with you today in honor of our theme on In the Kitchen with David, Fall Harvest Home Cooking. Not only did she send me her Cream of Potato Soup recipe, but step-by-step photos as well!

Cream of Potato Soup

Ingredients:

• 6 cups frozen hash brown potatoes
• 1/2 cup sliced carrots
• 6 slices bacon
• 1 cup chopped celery
• 1 chopped onion
• 1-1/2 tsp salt
• 1 tsp pepper
• 2 cups milk
• 2 cups light cream or half and half
• Shredded cheddar cheese (optional)
• Parsley sprigs (optional)

Preparation:

1. Place the frozen hash browns and fresh carrots (cut in bite sized pieces) in a stock pot. Then add just enough water to barely cover them. Boil until tender. Don't drain.
2. Sautee bacon until crisp, drain and crumble.
3. Sautee onion and celery in 2 Tablespoons bacon fat or butter. Combine all remaining ingredients, except cheese and parsley, and simmer for 30 minutes. (Do not boil)
4. Garnish with cheese and parsley, if desired.
5. Note: If desired, you may combine all ingredients in a crock pot without any precooking and cook on low all day. However, you will still want to cook the bacon separately or choose bacon bits.

I hope you can join Mary Beth on Sunday at Noon ET. I’ll see you for In the Kitchen with David at 8pm ET on Wednesday!

Keep it flavorful!

—David