We discovered this recipe a few years ago at a farmer’s market. We were standing in front of a farmer’s stand looking at bunches of fresh picked kale and the farmer handed a recipe card to us. What is one to do, but take the recipe card and buy kale? We were new to all things kale, but this recipe pushed us over the edge. It has been a welcome staple in our kitchen ever since. The original recipe called for chic peas as well, but…well, truth be told we aren’t fans of chic peas.
Kale is a hardy, leafy green that grows very well in cooler weather, but surprisingly this hotter than heck central PA summer has also produced some HUGE kale just outside our front door and slightly to the right. Throughout the summer, what kale doesn’t get eaten from the garden gets frozen for smoothies to be made all year long.
This recipe is a great way to use up fresh kale from the garden or farmer’s market. It’s easy and takes only about 20 minutes to make. Again, like most of our recipes each ingredient is easily varied for amounts depending on your personal taste. We use turkey bacon, but regular bacon can be substituted.
14 pieces of turkey bacon*
7 1/2 ish loose cups raw fresh kale (about 14 large leaves)
7 cloves of garlic, crushed
*if using regular pork bacon there will be no need for the added olive oil in pan.
- In a shallow frying pan, add just enough olive oil to cover bottom of pan. Heat on medium low.
- While oil is heating, crush garlic. Add garlic to pan and let heat.
- Cut bacon into small bite size pieces. Add them to the oil and garlic.
- While bacon is cooking cut kale leaves (including stem if you like) into large bit size pieces. Set aside.
- Cook bacon until all pieces are crispy.
- When all bacon pieces are crispy remove bacon from pan, leaving oil, garlic and bacon grease in pan. Place bacon on paper towel.
- Add kale to pan with bacon grease, oil and garlic. Cover.
- Saute kale until all pieces are wilted and warmed through.
- When kale is wilted add bacon back into pan.
- Use tongs to mix together.
- Serve warm.