Sautéed Kale with Mushroom and Bacon

29 10 2010

Depending on the type of kale, you can enhance the sweetness by freezing the greens prior to use.

  • 4 strips bacon, drained and crumbles
  • 1 Tbs olive oil
  • 1 cup onions, chopped
  • 6 oz fresh mushrooms, thinly sliced
  • 8 oz kale
  • 1 tsp salt
  • ½ tsp fresh ground pepper

Heat the olive oil in a medium saucepan over medium heat. Add the onion and mushroom and cook for about 5 minutes, until softened. Add the kale and cook for about 3 minutes, until the leaves turn bright green and tender. Season with salt and pepper, add the crumbled bacon and serve.

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2 responses

29 10 2010
tasteofbeirut

I have never had kale (except once when I tried to dry the leaves, it was horrid) but reading that recipe made my mouth water; something about the bright green color and the bacon..

29 10 2010
rebecca

wow cool way of preparing kale love it

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