Serving Size : 4
4 slices bacon, diced
2 tablespoons olive oil
1 onion, chopped
2 potatoes (1-lb each), peeled, cut into 1/2-inch cubes
1/2 cup water
Salt or pepper
3/4 pound kale, washed
tough ribs discarded, and leaves torn (about 6 cups)
In a deep, heavy frying pan, sauté bacon until fat is rendered. Remove with a slotted spoon and set aside. Drain off all but 1 tablespoon drippings and add olive oil to frying pan. Sauté onion until softened, about 5 minutes. Add potatoes, water, and salt and pepper to taste. Simmer, covered, until potatoes are tender, about 15 minutes.
In a large saucepan, steam kale in about 1/2 inch of water until tender but still firm, 3 to 5 minutes. Drain well and add to potato mixture. Cook over low heat, stirring, for 1 to 2 minutes. Adjust seasoning. Top with bacon and serve immediately.
NOTE:
Potatoes braised with bacon and served with steamed kale.
Spinach or Swiss chard leaves may be used instead of kale; however, if using spinach, steam only about 30 seconds in water clinging to leaves.