| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Bunch kale; (about 3/4 pound), washed |
| 2 |
|
Bacon slices; chopped |
| 2 |
ts |
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
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