Thursday, December 18, 2014

Sauteed Kale with Bacon and Balsamic

Serves 2
Can be prepared in 45 minutes or less.

1 large bunch of kale (about 3/4 pound)
2 bacon slices, chopped
2 teaspoons Balsamic vinegar, or to taste

  1. Cut stems and center ribs away from kale leaves and coarsely tear leaves. 
  2. In a large heavy saucepan of boiling salted water cook leaves 5 minutes and drain well in colander. 
  3. In pan cook bacon over moderate heat, stirring, until crisp. Pour off all but about 1 tablespoon fat from pan. Add kale to bacon and sauté over moderately high heat, stirring, until heated through.
  4. Toss kale with vinegar and season with salt and pepper.

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