Stovetop Creamy Kale and Bacon

Contributor: Georgina Walker

The perfect fall side dish, this stove top creamy kale and bacon dish is so easy to whip up and full of flavor. It’s cozy, it’s creamy, it’s cheesy and it is so good as a side dish.

  • Author: Georgina Walker
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


  • 2 bunches of kale, leaves removed from stalk and roughly chopped
  • 4 slices of bacon, diced
  • 2 Tbsp. butter
  • 4 Tbsp. flour
  • 1 tsp. wholegrain mustard
  • 2 cups whole milk
  • 1 cup grated cheddar cheese
  • ½ tsp. pepper
  • ¼ tsp. salt (as needed)


  1. Place kale in a large, heat proof bowl. Cover with boiling water, and blanch for 30 seconds. Strain the kale, and run it under cold water immediately. Set aside in strainer to dry a little.
  2. In a saucepan or skillet, cook bacon over medium heat for 5 minutes until it starts to crisp. Place cooked bacon on a plate lined with paper towel to soak up the bacon fat. Use a paper towel to wipe out the skillet or saucepan.
  3. To make the sauce, melt the butter over low to medium heat. Add the flour, and whisk until the flour is covered in the butter, and it starts to fry slightly – about 5 minutes. Add the wholegrain mustard. Very slowly, pour in the milk, and whisk until the milk starts to combine with the flour. Continue whisking, removing any of the flour lumps. The sauce should start to thicken and the lumps should be gone. This should take anywhere from 5 to 10 minutes.
  4. Once the sauce is silky smooth, add the cheese and whisk until combined. Add the kale and the bacon back into the skillet. Taste, and season with salt and pepper. You may get a lot of salt from the bacon, so it’s always good to taste before you add more salt. Cook until the kale and bacon are heated through, then serve.