Submitted by: Trisha Eaton
Prep Time: 5 Minutes
Cook Time: 20 Minutes
A really great side dish and it's only as oily as you make it really. Enjoy!
Bring enough water to cover the kale (or substitute collard, mustard, or turnip greens - or use a combination of your favorites) to a boil in a dutch oven or deep saute pan. Add salt and greens, stir until wilted. Cover and cook until greens are just tender, about 7 minutes. Drain in colander. Rinse pan with cold water to cool, then refill with cold water. Pour greens back into cold water to stop the cooking process. Gather a handful of greens, lift out of water and squeeze until only droplets fall from them. Set aside. Fry bacon in a large saute pan over medium-low heat until crisp. Remove with slotted spoon (let cool and dice). Now you can use the bacon grease, but I drain it off and use just a bit of butter and olive oil mixed. Add minced garlic and chopped onions, and saute until softened. Add kale and saute, stirring to coat with oil. Add 1/4 cup of chicken stock, cook and cover over medium-high heat until greens are tender and most of stock has been absorbed (add extra stock if necessary), about 5 minutes. Sprinkle with apple cider vinegar (optional) and bacon bits. Serve.