Remember that breakfast I mentioned a few days back? The one with the biscuits?
Well, there was something else on the plate that I want to tell you about, too: Sautéed Kale.
It doesn’t sound impressive, but I’ll say this: when the friend that you’re visiting works at a farm stand, it’s a safe bet that all of the food that she serves you is going to be delicious, and that the vegetables in particular will be outstanding. When that friend’s career is based in cooking and food, take note.
In other words, long after I had finished the last of the biscuits that Peggy sent me home with, I was still thinking about the kale that accompanied them. It was unbelievably flavorful, and still light. Impressive, given that one of the two ingredients was thick cut bacon. This is my favorite kind of recipequick, simple and, most importantly, just plain good.
Needless to say, I’ll be making a trip to the Greenmarket this weekend in search of kale and heritage pork to make another batch.
See, occasionally, my cravings are virtuous.
1 rasher thick cut bacon, diced
1 bunch kale, rinsed and drained
Salt and Pepper to taste
Heat a pan over a medium flame. When you cannot hold your hand over the flame for more than ten seconds, it’s ready to use.
Add the bacon to the pan and reduce the heat slightly. Cook, allowing the fat to render out and the bacon to be crispy. Remove the bacon from the pan and set aside, allowing it to drain on paper towels.
Add the kale to the pan, sautéing approximately five minutes, until the greens have completely wilted.
Remove from the heat, season with salt and pepper to taste. Garnish with the reserved bacon.