Sautéed Kale with Bacon and Lemon
Sautéed Kale with Bacon and Lemon
Popular in the South, these greens are a great addition to any meal
Ingredients
- 2 bunchs kale or collard greens, about 2 lbs.
- 0.25 pound bacon, sliced into 1/2" pieces
- 4 garlic cloves, whole
- 2 quarts chicken broth, or water
- kosher salt
- fresh ground black pepper
- 1 tablespoon lemon juice, plus the zest reserved
- 3 tablespoons extra virgin olive oil
Instructions
- Cut away the tough stalks and stems from the kale and discard any leaves that are bruised or yellow.
- Fill the sink with water and salt (the salt helps to remove any impurities).
- Wash the kale thoroughly to remove the grit, 2 or 3 times, until the water runs clear.
- Dry thoroughly.
- Stack up several leaves and roll up lengthwise in a bundle, cut them into 1" ribbons.
- Repeat until all the leaves are shredded.
- Heat a large deep skillet to medium temperature.
- Cook the bacon until lightly crisp and the fat has rendered.
- Add the garlic and sauté‚ for 2 minutes to soften.
- Add the kale to the bacon and garlic, toss well.
- Pour in the chicken broth and cook for 45 minutes to 1 hour until the kale is wilted and tender; take care not to overcook.
- Season with salt and pepper, garnish with the squeeze of lemon, lemon zest, and drizzle with the olive oil.
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