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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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KALE AND BACON This recipe came from an estate sale. I obtained it when I purchased the family collection from the Dawson Estate in Richardson, Texas in 1987. Ingredients:
1/2 pound bacon |
2 tablespoons unsalted butter |
1 medium chopped white onion |
1 clove minced garlic |
1/3 cup chicken broth |
1 pound chopped stemmed kale |
3 medium peeled diced potatoes |
2 teaspoons red wine vinegar |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
Directions:
1. In large saucepan cook bacon until crisp then drain on paper towels.
2. Crumble and reserve.
3. Save 1 tablespoon bacon drippings in pan.
4. Add butter and cook onion and garlic 5 minutes over medium heat.
5. Add chicken broth and kale then cook covered for 5 minutes.
6. Stir in potatoes and cook 15 minutes.
7. Sprinkle with vinegar then add salt and pepper then top with crumbled bacon.
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