Kale with Garlic and Bacon
1 large handful of kale florets, rinsed
2 pieces of smoky bacon, cut in 1" pieces
1 Tbsp olive oil
2 garlic cloves
1/2 cup white wine
Saute the bacon pieces until crispy. Add olive oil and chopped garlic. Cook just until the garlic is softened. Add the kale and toss until covered with oil. Pour in the wine and cover immediately to steam.
When the kale turns bright green it is ready.
Have you ever made kale chips? Toss the kale with a little olive oil and sea salt, spread on a baking sheet and bake in a low oven (250) for about half an hour or until the kale starts to brown. It's awesome!!ReplyDelete
I tried that once... but used seasoning salt.... a LOT of seasoning salt. Needless to say, they were way to salty. How much would you use of the sea salt in a couple tablespoons of olive oil?ReplyDelete
thanks for the comment :)
what are kale florets? the new growth?ReplyDelete
just the flowers as they start to form. a few tender leaves on each little stem. We don't chop them, just cook like asparagus spears.... Come over some time & we'll show youReplyDelete
Our kale overwintered but is just old and wilted. Yellow leaves. I chewed a few green ones - they last like chewing gum.
Will loo out for the flowers. Needless to say you don't get forty-below temps on winter so you're months ahead of us.
I made too salty ones once, too. It's not difficult to oversalt, that's for sure. For a baking sheet full of kale leaves I usually only use a pinch of sea salt, sprinked very gently over the top after they're all spread out on the baking sheet.ReplyDelete