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Kale Bacon Brussels "Hash"

A potato-free hash of kale and brussels together with bacon. Makes the perfect fall side dish.
5 from 1 vote


  • 4 strips bacon can omit for vegetarian or vegan
  • 1/2 medium yellow onion can also use 1 diced leek instead
  • 4 cloves garlic, finely chopped
  • 15-20 Brussels sprouts, outer leaves removed and sliced into thirds
  • 1 bunch lacinato (dino) kale, stemmed and chopped
  • 1 tsp chopped fresh rosemary
  • pinch thyme (more to taste)
  • chicken or vegetable broth as needed
  • sea salt & freshly ground pepper to taste


  • Cooking the bacon: Put the bacon strips in a large cast iron skillet that has been lightly coated with coconut oil. 
  • Cook it until the fat has rendered and the bacon has reached the crispiness you desire. Take the bacon out of the pan and leave the fat. Deglaze the pan with wine or chicken/vegetable broth.
  • Sautéing the vegetables: Coat pan with olive oil. Add the onion and garlic to the pan and cook on low heat until translucent.
  • Toss in the Brussels sprouts halves and sauté for about 5 minutes, adding chicken broth as needed to prevent sticking and to soften them. Keep skillet covered to aid in softening
  • Add the kale. Throw in the thyme. Toss and cook the entire batch until the kale has wilted. 
  • Continue adding broth to prevent sticking, cover, and cook until flavors meld and veggies are soft. You could also add some balsamic vinegar for fun and depth of flavor. 
  • While everything is cooking and the bacon has cooled, chop it into bite-sized pieces.
  • Finishing the dish. Toss in the bacon pieces and stir. Season with salt and pepper to taste. 
  • Remove from heat. Garnish with rosemary sprig. Serve and delight your guests.


Dish can be easily doubled. Can be made up to 2 days before and reheated before serving.
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