Sauteed Kale with Cracklings and Garlic Bread Crumbs

1. 1

   Chop duck fat or bacon into small pieces.

2. 2

   In a large heavy skillet cook duck fat or bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to paper towels to drain.

3. 3

   Pour half of fat from skillet into heatproof container and reserve.

4. 4

   In fat remaining in skillet cook bread crumbs and garlic with salt, stirring occasionally, until golden and transfer to paper towels.

5. 5

   Wipe skillet clean and heat reserved fat (adding oil if using bacon fat) over moderately high heat until hot but not smoking.

6. 6

   Saute kale with salt to taste, turning with tongs to coat, until kale just wilts, about 2 minutes, and toss with cracklings or bacon and bread crumb mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.