Kale with Hot Bacon Vinaigrette
1 pound kale, washed & touch stems removed
4 slices bacon, chopped
1 tablespoon micned shallots or onions
2 tablespoons champagne vinegar>br>
1 tablespoon olive oil
salt & freshly ground black pepper to taste
1. Pour water in large skillet to depth of 1 inch and bring to boil.
Add kale, cover and cook over high heat until wilted but still bright
green, about 5 minutes.
2. Drain and rinse with cool water. Saute bacon in same skillet until
crisp. Remove with slotted spoon and drain on paper towels. Add
shallots to the bacon fat and cook 2 minutes, stirring constantly.
3. Whisk in the vinegar and oil. Add drained kale to skillet and toss
to coat with vinaigrette. Season with salt and pepper. Scatter bacon
Variation: For a meatless version, saute shallots and blanched kale in
3 tablespoons olive oil. Four servings
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