Recipe - Sauteed Kale With Bacon And Vinegar

1 lg Bunch kale; (about 3/4
pound), washed
2 Bacon slices; chopped
2 teaspoon Cider vinegar; or to taste

Cut stems and center ribs away form kale leaves and coarsely tear leaves.
In a large heavy saucepan of boiling salted water cook leaves 5 minutes and
drain well in a colander. In pan cook bacon over moderate heat, stirring,
until crisp. Pour off all but about 1 tablespoon fat from pan. Add kale to
bacon and saute over moderately high heat, stirring, until heated through.
Toss kale with vinegar and season with salt and pepper.

Yield: 2 servings

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9053

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998