Recipes

Sautéed Kale with Irish Bacon

Recipe Source: Emeril Lagasse, 2003



Ingredients
  • 6 rashers Irish bacon, chopped
  • 2 small spring onions, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 pounds kale, tough stems removed, leaves rinsed well and left damp, coarsely chopped
  • 2 tablespoons Irish butter
  • 1/2 cup chicken stock
  • 1/4 cup heavy cream
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground black pepper

Cook the bacon over medium-high heat until crisp in a large sauté pan. Remove and drain on paper towels. Reserve 2 tablespoons of fat from the pan.

Return the pan to medium-high heat. Add the butter and melt, then add the onions and garlic, and stir until soft, about 3 minutes. Add the damp kale and stir to combine. Add the stock. Keep stirring. Cover, reduce the heat to medium-low, and cook until the kale is tender, about 5 minutes, stirring occasionally.

Uncover, add the cream and lemon juice, and increase the heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and the kale is very tender. Add the bacon and adjust the seasoning to taste.

Serve hot.



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