Southern Sauteed Kale with Bacon
Serves 8

Ingredient Amount

Organic kale (about 3/4 pound) 4 large bunch
Niman Ranch smoked bacon slices, chopped 6
Organic Shallot, fine minced 3
Apple cider vinegar, or to taste 3 Tbsp.
Whole grain French Mustard 2 Tbsp.
Salt 2 tsp.
Black pepper, fresh ground 1 tsp.


Cut stems and center ribs away from kale leaves and coarsely tear leaves. In a large heavy saucepan of boiling salted water cook leaves 5 minutes and drain well in colander. In pan cook bacon over moderate heat, stirring, until crisp. Pour off all but about 1 tablespoon fat from pan. Add the shallots and cook for about 2 minutes. Add kale and sauté over moderately high heat, stirring, until heated through. Toss kale with vinegar, mustard, and season with salt and pepper.