Sauteed Kale with Bacon and Vinegar

1. 1

   Cut stems and center ribs away from kale leaves and coarsely tear leaves.

2. 2

   In a large heavy saucepan of boiling salted water cook leaves 5 minutes and drain well in colander.

3. 3

   In pan cook bacon over moderate heat, stirring, intil crisp.

4. 4

   Pour off all but about 1 tablespoon fat from pan.

5. 5

   Add kale to bacon and saute over moderately high heat, stirring, until heated through.

6. 6

   Toss kale with vinegar and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.