Kale with Garlic and Bacon
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Shredding the kale will allow you to cook it for a shorter period of time so it retains an amazing bright color and will be gentler in flavor than when it is slow-cooked.


2 1/2 pounds kale (about 4 bunches), tough stems and center ribs cut off and discarded
10 bacon slices (1/2 pound), cut into 1/2 inch pieces
4 garlic cloves, finely chopped
2 cups water


1) Stack a few kale leaves and roll lengthwise into a cigar shape. Cut crosswise into 1/4 inch-wide strips with a sharp knife. Repeat with remaining leaves.
2) Cook bacon in a wide 6 - 8 quart heavy pot over moderate heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain. Pour off and discard all but 3 TBSP fat from pot, then cook garlic in remaining fat over moderately low heat, stirring, until pale golden, about 30 seconds. Add kale (pot will be full) and cook, turning with tongs, until wilted and bright green, about 1 minute. Add water and simmer, partially covered, until just tender, 6-10 minutes. Toss with bacon and salt and pepper to taste.

Chez Saleem's picture

Looks delicious - and so much

Looks delicious - and so much healthier than regular, boring iceberg!

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