Braised Garlicky Kale with Bacon

Serves 6


1 1/2 pounds kale leaves or savoy cabbage, tough stems removed and well washed
3 tablespoons olive oil
2 thick slices bacon, cut into 1/2-inch wide strips
3 cloves garlic, peeled and thinly sliced
freshly ground black pepper
1/2 cup chicken or vegetable stock

  1. Blanch the kale or cabbage in boiling salted water until just tender.  Drain and roughly chop the kale.
  2. In a large heavy skillet, heat the olive oil over medium heat.  Add the bacon and cook until it just begins to brown on the edges.
  3. Add the garlic, salt and pepper and cook for a minute more until lightly fragrant, but not browned.
  4. Immediately add the kale and stock. Bring the mixture just to a simmer, cover it and cook for 20 minutes.
  5. Remove the lid and continue cooking until the liquid has evaporated.
  6. Immediately transfer to a serving platter.
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