Kale bacon mushroom in apricot amaretto and kumquat sauce

Red Kale stir fry w kumquart and appricot amerato jam

Google said, “Amaretto is a sweet Italian liqueur that originated in Saronno, Italy”. Apricot Amaretto adds a really nice, sweet flavour without being at all overpowering. “Kale have a bright, peppery flavour.”

“Kumquats look like miniature, usually oval oranges. They have a sour, citrus tang, and can even cross-breed with citrus fruit, the peel of the kumquat is sweet and delicious, creating a surprising clash of flavour when the fruit is eaten whole.”

For a change, I decided to cook kale instead of making it an Italian Wedding Soup. In it, I added bacon, mushrooms, apricot amaretto jam and kumquat jam to balance the flavours.

This dish is caramelised soupy so it can be eaten as a thick soup with bread. I had it with rice and another meat dish. Serve with a glass of white wine. Let’s cook.


1 bunch of kale, stems removed and chopped
1 Tbs minced garlic
150 g diced bacon
2 Tbs apricot amaretto jam (bought)
5 Tbs kumquat jam ( friend made and gave me)
100 g sliced mushroom
5 Tbs extra virgin olive oil
1 Tsp sugar
Salt and pepper to taste


Heat olive oil in a large frying pan. Add garlic cook until soft. Add kale and cook 5-7 minutes stirring frequently. Stir in bacon. Toss well.

Add mushroom, kumquat and apricot amaretto and cook for an additional 2-4 minutes, until the sauce thickens and coats the ingredients. Season with sugar and salt to taste. Taste for sweet, peppery and sour taste. Remove from the heat and serve with rice.




One thought on “Kale bacon mushroom in apricot amaretto and kumquat sauce

Comments are closed.