Kale is a member of the cabbage familyand has a mild cabbage flavor. This frilly-leafed vegetable comesin many colors from deep green to shades of blue or purple. Acolorful side dish to compliment a roast dinner or a ham buffet.
Recipe: Kale with Garlicand Bacon
1 1/4 pounds kale (2 bunches) 4 slices bacon, cut into 1-inch pieces 2 teaspoons minced garlic 1 1/4 cups water Salt and ground black pepper to taste
Rinse kale in cold water; drain well.Remove ends of stems; cut leaves into 1 to 2-inch pieces; setaside.
In a large heavy skillet cook the baconover moderate heat, stirring frequently until crisp. Transferbacon to paper towels to drain; reserve bacon drippings in skillet.
Return skillet to medium heat and sautgarlic, until golden brown. Add kale and water, reduce heat tolow. Cover and simmer for 10 to 15 minutes, stirring occasionallyuntil the kale is wilted and tender.
Remove cover and continue to simmer untilmost of the liquid is evaporated.
Stir in the bacon and salt and pepperto taste. Transfer kale to a serving dish.
Recipe provided courtesy of Pork, The OtherWhite Meat.
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