INGREDIENTS
- ¼ cup extra-virgin olive oil
- 3 cloves garlic, peeled and sliced
- 2 bacon slices, coarsely chopped
- 1 large bunch kale, stemmed, with leaves coarsely chopped
- ½ chicken stock
- 1 medium tomato (optional)
- Kosher salt, freshly ground black pepper and red-pepper flakes to taste
- 2 tablespoons red-wine vinegar (or orange juice)
PREPARATION
Cook bacon in hot pan. Add garlic, then tomatoes if using and cook until soft.
Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.
