Recipe Kale And Bacon

Trim the stem ends of the kale then cut the kale crosswise into 1 inch wide pieces no need to remove tough stems.

Recipe kale and bacon. Cook bacon until crisp over medium heat. Using a slotted spoon remove to paper towels. Add the quarter cup of boiled water and let the kale lightly wilt.

Discard all but 2 tablespoons drippings from pot. Wash and dry the kale. Sauté over medium high heat until tender about 2 minutes.

Stir the kale and bacon for a couple of minutes just until the kale leaves wilt. In a skillet cook bacon until crispy. Place the bacon in a 5 1 2 quart or larger dutch oven over medium heat and cook stirring occasionally until the bacon is browned and crisped 12 to 15 minutes.

Cover and cook for 3 5 minutes or until leaves are tender and bright green. Cook for around 5 minutes or until the kale softens down to your preference. Using slotted spoon transfer bacon to paper towels and drain.

Remove cover and continue to cook and stir until all of the liquid evaporates. Assemble the rest of your ingredients. Add shallots and garlic to drippings.

Sauté the bacon bits in a large cast iron skillet over medium heat. Add water and simmer partially covered until just tender 6 to 10 minutes. Add kale and broth.