- 1 bag Lacinato Kale (about 16 ounces) - rinsed and thick center ribs of leaves cut out
- 6 strips of bacon, diced into 1/2 inch pieces
- 1/2 medium Spanish onion, diced small
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 3/4 cup chicken stock
- 1 tablespoon sea salt
- Juice of 1 freshly squeezed lemon
Step 1 : Remove the kale leaves’ stem (found at the center of the kale leaves) using a knife. Then cut the kale down to size, about 1 inch pieces.
Step 2 : Using a large saute pan, add the oil and the bacon. Cook the bacon until the fat has rendered out (about 15 minutes).
Step 3 : Add your onion and cook for an additional 4 minutes.
Step 4 : Now you will add your kale tossing the bacon mixture over the kale until it wilts.
Step 5 : Next, you will add the garlic and allow to cook until the garlic begins to brown.
Step 6 : Slowly, add the chicken stock to the saute pan and lower your heat. Allow the kale to simmer for 15-20 minutes.
Step 7 :When most of the liquid has evaporated check for tenderness of the kale, add your sea salt and lemon juice to the kale mix. **
**NOTE: For a fully vegetarian option, omit bacon and replace chicken stock with vegetable stock. You can always add more stock, and cook it longer if you are looking for your kale to be more tender.)