Kale is a member of the
cabbage family and has a mild cabbage flavor. This frilly-leafed
vegetable comes in many colors from deep green to shades of blue
or purple. A colorful side dish to compliment a roast dinner
or a ham buffet.
Kale with
Garlic and 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 1-2-inch pieces
(should have about 22 cups); set aside.
- In a large heavy skillet
cook the bacon over moderate heat, stirring frequently until
crisp. Transfer bacon to paper towels to drain; reserve bacon
drippings in skillet.
- Return skillet to medium
heat and sauté garlic, until golden brown. Add kale and
water, reduce heat to low. Cover and simmer for 10 to 15 minutes,
stirring occasionally until the kale is wilted and tender.
- Remove cover and continue
to simmer until most of the liquid is evaporated.
- Stir in the bacon and
salt and pepper to taste. Transfer kale to a serving dish.
Serves 8.
Nutrition Facts
Calories 40 calories
Protein 2 grams
Fat 2 grams
Sodium 70 milligrams
Cholesterol 5 milligrams
Saturated Fat 0 grams
Carbohydrates 5 grams
Fiber 2 grams
Recipe provided courtesy
of Pork, The Other White Meat.
