Lacinato Kale
Ingredients
3 bunches (about 2 1⁄2 pounds) lacinato kale*5 bacon slices1 shallot, minced3 to 4 garlic cloves, mincedKosher saltRed pepper flakesZest of 1 lemon1⁄2 cup pine nuts, lightly toasted
Directions1. Use a sharp paring knife to remove the stems and tough ribs from the kale. Cut the leaves into 2-inch-wide crosswise slices. Put the cut leaves into a large colander; rinse but do not dry as you want water to cling to the leaves. Set aside. 2. Fry the bacon in a large deep saute pan until crisp; transfer to absorbent paper to drain. (Once cool, crumble the bacon.) Pour off all but about 1⁄3 cup of the bacon fat, return the pan to medium heat, add the shallot and sauté until soft and fragrant, about 7 minutes. Add the garlic and sauté 1 minute more. Season with salt and 2 or 3 pinches of pepper flakes. 3. Add the kale and sauté for about 2 minutes, stirring all the while. Cover the pan and cook over low heat until the kale is tender, about 12 to 15 minutes; uncover and stir now and then (this may not be necessary, depending on your pan and your burner settings). Remove from the heat. Fold in the lemon zest, half the bacon and half the pine nuts, taste and correct for salt. Transfer to a serving bowl, scatter the remaining bacon and pine nuts on top and serve. Notes It never would have occurred to me that bacon and lemon would work well together, but this has become one of my favorite dishes. *Lacinato kale is also known as Tuscan kale Credits: This recipe comes straight from the Wine Enthusisast website and is attriubted to Dylan Garret ( with one small procedural change from me) Tags: greens, side dish, veggies
Directions1. Use a sharp paring knife to remove the stems and tough ribs from the kale. Cut the leaves into 2-inch-wide crosswise slices. Put the cut leaves into a large colander; rinse but do not dry as you want water to cling to the leaves. Set aside. 2. Fry the bacon in a large deep saute pan until crisp; transfer to absorbent paper to drain. (Once cool, crumble the bacon.) Pour off all but about 1⁄3 cup of the bacon fat, return the pan to medium heat, add the shallot and sauté until soft and fragrant, about 7 minutes. Add the garlic and sauté 1 minute more. Season with salt and 2 or 3 pinches of pepper flakes. 3. Add the kale and sauté for about 2 minutes, stirring all the while. Cover the pan and cook over low heat until the kale is tender, about 12 to 15 minutes; uncover and stir now and then (this may not be necessary, depending on your pan and your burner settings). Remove from the heat. Fold in the lemon zest, half the bacon and half the pine nuts, taste and correct for salt. Transfer to a serving bowl, scatter the remaining bacon and pine nuts on top and serve. Notes It never would have occurred to me that bacon and lemon would work well together, but this has become one of my favorite dishes. *Lacinato kale is also known as Tuscan kale Credits: This recipe comes straight from the Wine Enthusisast website and is attriubted to Dylan Garret ( with one small procedural change from me) Tags: greens, side dish, veggies