Kale bacon mushroom in apricot amaretto and kumquat sauce

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.