Sauteed Kale With Bacon And Vinegar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 1 | Bunch kale, about 3/4 | |
| pound washed | ||
| 2 | Bacon slices, chopped | |
| 2 | t | Cider vinegar, or to taste |
INSTRUCTIONS
Cut stems and center ribs away form kale leaves and coarsely tear leaves. In a large heavy saucepan of boiling salted water cook leaves 5 minutes and drain well in a colander. In pan cook bacon over moderate heat, stirring, until crisp. Pour off all but about 1 tablespoon fat from pan. Add kale to bacon and saute over moderately high heat, stirring, until heated through. Toss kale with vinegar and season with salt and pepper. Yield: 2 servings NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9053 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
A Message from our Provider:
“Where love is, God is. #Henry Drummond”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 524
Calories From Fat: 463
Total Fat: 51.3g
Cholesterol: 77.5mg
Sodium: 950.1mg
Potassium: 244.4mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 13.2g