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Simple Tangy Wilted Kale Cooking Recipes

Tangy Wilted Kale

 

Curly kale is one of the most colorful of fresh greens, dark and almost blue-green. It has a definite personality, but won’t overwhelm poached fish or baked chicken. The hot dressing used here is an adaptation of a classic German one, making this a big hit on the same menu as a succulent, spicy sauerbraten.


Makes 6 servings

  • 4 thick slices of bacon, fried until crisp, drained on paper towels, and crumbled, fat reserved

  • 1 small red onion, minced

  • 1 tablespoon sugar

  • ¼ to 1/3 cup cider vinegar

  • Salt and freshly ground black pepper to taste

  • Hot pepper sauce to taste (optional)

  • 2 pounds darkest green kale, stemmed and coarsely chopped

  1. Heat 3 tablespoons of the bacon fat in a medium-size skillet over low heat.

  2. Add the onion and cook, stirring, until translucent, 6 to 8 minutes.

  3. Stir in the sugar, vinegar, salt, pepper and if using, the hot sauce.

  4. Simmer over medium heat, stirring, for 1 minute.

  5. Pile the kale greens in a large heatproof salad bowl.

  6. Pour the boiling sauce over the kale and toss well. Serve this simple kale cooking recipes at once, garnished with the crumbled bacon.

Variation: leaf spinach or crisp, fresh beet greens can be substituted for the kale. Try topping the wilted kale with 2 hard-cooked eggs, chopped or sliced. Then sprinkle with the crumbled bacon.
 

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