Farm-Style Braised Kale
Farm-Style Braised Kale
From Greene on Greens (4 servings)
2 strips bacon
1 Tablespoon unsalted butter
1 small onion, finely chopped
1 pound kale, stems removed, roughly chopped
Salt and freshly ground pepper
Pinch of ground allspice
1 Tablespoon red wine vinegar
1 lemon, sliced thin
Sauté the bacon strips in a large skillet until crisp. Drain on paper towels. Crumble and reserve.
Add the butter to the bacon drippings in the skillet. Cook the onion over medium-low hear until golden, about 5 minutes.
Meanwhile, rinse the kale in cold water.
Add the kale to the skillet, with just the water that clings to the leaves. Cooked, covered, stirring occasionally, until tender, 15 to 20 minutes. Add salt and pepper to taste, the allspice, and the vinegar. Sprinkle with the reserved bacon and garnish with lemon slices.
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Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!
