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
Heat 3 tablespoons of the bacon fat in a
medium-size skillet over low heat.
Add the onion and cook, stirring, until
translucent, 6 to 8 minutes.
Stir in the sugar, vinegar, salt, pepper
and if using, the hot sauce.
Simmer over medium heat, stirring, for 1
minute.
Pile the kale greens in a large heatproof
salad bowl.
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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