Maple Glazed Kale with Red Onion

Maple Glazed Kale with Red Onion | Roots & Boots

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Maple glazed kale with red onion is my very favorite way to prepare greens of any kind, including spinach and swiss chard.  But this recipe works especially well with kale’s thick, crunchy, and slightly bitter taste.

Maple Glazed Kale with Red Onion | Roots & Boots
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There’s just something amazing about the combination of thick, crunchy kale leaves, plus savory bacon drippings, plus tangy red onion, and a tiny drizzle of sweet maple syrup.  A little salt and pepper tops it all off, and you’ve got a side dish fit for both special occasions and regular weekday meals.

I like to serve this maple glazed kale with red onion as a side with either breakfast or dinner.  It goes perfectly with eggs and potatoes, or with the delicious Sausage Gravy over Crispy Potatoes included in my Real Food Family Meal Plan.

For dinner, it works well as a veggie side with just about any kind of meat.  I’ve also discovered that reheating leftover maple glazed kale in the toaster oven makes the leaves crispy-crunchy in a delicious way.  If you’ve ever had crispy roasted brussels sprouts, the taste is very similar.  

You can also fold leftover maple glazed kale into an omelet or stir it into a savory soup.  So many delicious possibilities for this tasty green side dish!

By the way, the recipe calls for bacon drippings “or fat of choice”.  I highly recommend the bacon drippings.  In fact, I refuse to make this maple glazed kale without bacon drippings.  Try it.  You won’t regret it!

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Maple Glazed Kale with Red Onion | Roots & Boots
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Maple Glazed Kale with Red Onion

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  • Author: Kathleen | Roots & Boots
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Veggies & Sides


  • 2 TB bacon drippings, butter, or fat of choice
  • 1 small red onion, diced
  • 68 cups fresh kale, chopped 
  • 12 teaspoons maple syrup
  • salt and fresh pepper, to taste


  1. Heat a large cast iron skillet over medium heat and melt 1-2 TB bacon drippings in the hot skillet.
  2. Add red onions and cook until tender.
  3. Remove thick center stems from kale leaves and chop the leaves.
  4. If necessary, add a bit more fat, then add chopped greens and stir to combine.
  5. When greens are cooked to your liking, remove from heat and drizzle with maple syrup.
  6. Season to taste with salt and freshly cracked black pepper.


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Simplify your dinner prep with these tasty, nourishing soups!

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Kathleen | Roots & Boots

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>

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