Here, we give kale the collards treatment. In the south, collards are typically braised, low and slow, until meltingly tender. Swapping the collards for kale cuts the cooking time, while keeping all the flavor.
Ingredients
- ¼ lb bacon, chopped
- ½ an onion, finely diced
- 2 garlic cloves or 1 garlic scape, very finely chopped
- 3 cups chicken or vegetable stock
- 1 bunch kale, tough stems discarded then roughly chopped
- Salt and pepper, to taste
Preparation
- Cook the bacon over medium heat in a pot for 6-8 minutes, or until almost crisp.
- Add the onion to pot and sauté for 8-10 minutes, or until yellow and begin to be translucent.
- Add the garlic (or garlic scapes) and sauté for another minute or so, or until aromatic.
- Stir in the stock, kale, salt, and pepper. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. The bacon should be cooked through and the kale should be tender.
