Vinegar adds some pleasant zip to this side dish, which gets its richness from the sautéed bacon and onions. Serve the kale with roast pork or chicken.
Ingredients
2 bunches kale (about 20 ounces total), thick stems and ribs trimmed and chopped, leaves chopped
6 bacon slices, cut into 1/2-inch pieces
2 cups chopped onions
1/4 cup red wine vinegar
Directions
Cook kale stems and ribs in large pot of boiling salted water until tender, about 10 minutes. Drain. Set aside.
Cook bacon pieces in heavy large pot over medium heat until brown and crisp, about 4 minutes. Add chopped onions and sauté until tender, about 8 minutes. Add kale leaves, ribs and stems and sauté until leaves are crisp-tender, about 10 minutes. Cover and cook until kale is very tender, stirring often, about 15 minutes. Stir in vinegar. Cook mixture 2 minutes to blend flavors. Season to taste with salt and pepper. Transfer to bowl and serve.
