| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Uncooked duck fat; or 3 slices bacon |
|
|
; plus 1 tablespoon |
|
|
; olive oil |
| 1/2 |
c |
Fresh bread crumbs |
| 1 |
sm |
Garlic clove; minced |
| 1/8 |
ts |
Salt |
| 1 |
lg |
Bunc kale; (about 1 1/4 |
|
|
; pounds), rinsed and |
|
|
; stems and tough |
|
|
; ribs discarded |
INSTRUCTIONS
Chop duck fat or bacon into small pieces. In a large heavy skillet cook
duck fat or bacon over moderate heat, stirring occasionally, until crisp
and transfer with a slotted spoon to paper towels to drain. Pour half of
fat from skillet into heatproof container and reserve.
In fat remaining in skillet cook bread crumbs and garlic with salt,
stirring occasionally, until golden and transfer to paper towels.
Wipe skillet clean and heat reserved fat (adding oil if using bacon fat)
over moderately high heat until hot but not smoking. Saute kale with salt
to taste, turning with tongs to coat, until kale just wilts, about 2
minutes, and toss with cracklings or bacon and bread crumb mixture.
Serves 4.
Gourmet November 1994
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