Black kale with bacon, garlic and rosemary
A vibrant, healthy and satisfying tangle of kale and bacon. This also works with summer and winter greens. Turn it into a complete cheap and warming meal by adding cannellini or haricot beans, or cubes of potato. You would also try substituting bacon for chorizo or rosemary for thyme.
Ingredients
- 2-3 heads black kale (cavolo nero)
- 2 tbsp olive oil
- 100-150g streaky bacon or pancetta (usually 4-6 slices), slivered
- 3 garlic cloves, chopped
- leaves from 2 sprigs rosemary, finely chopped
- salt and pepper
Method
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Step 1
Strip the kale from the stalks by holding the thick end of stalk and pulling off the green leaf in a single movement. Cook the leaves in boiling salted water for 3 minutes, then drain and run under cold water to refresh. Squeeze out the water, chop the kale and keep to one side.
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Step 2
Warm the oil in a large frying pan and add the bacon or pancetta. Fry gently until the fat starts to run, then add the garlic and rosemary. Fry a little longer until the garlic starts to colour, then add the chopped cooked kale.
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Step 3
Cook for another 10-15 minutes until kale is tender. Season well and serve.
