Sauteed kale with bacon and vinegar

1 Servings

Ingredients

Quantity Ingredient
1 large Bunch kale; (about 3/4 pound), washed
2 Bacon slices; chopped
2 teaspoons Cider vinegar; or to taste

Directions

Cut stems and center ribs away form kale leaves and coarsely tear leaves.

In a large heavy saucepan of boiling salted water cook leaves 5 minutes and drain well in a colander. 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 saute over moderately high heat, stirring, until heated through.

Toss kale with vinegar and season with salt and pepper.

Yield: 2 servings

NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9053 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998

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