Sauteed Kale with Irish Bacon (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
6 rashers irish bacon, chopped |
2 small spring onions, chopped |
2 cloves garlic, chopped |
1 1/2 pounds kale, tough stems removed, leaves rinsed well and left damp, coarsely chopped |
2 tablespoons irish butter |
1/2 cup chicken stock |
1/4 cup heavy cream |
1 teaspoon fresh lemon juice |
salt and freshly ground black pepper |
Directions:
1. In a large saute pan, cook the bacon over medium-high heat until crisp. Remove with a slotted spoon and drain on paper towels. Drain off all but 2 tablespoons of fat from the pan.
2. Return the pan to medium-high heat. Add the butter and when melted, add the onions and garlic, and cook, stirring, until soft, 3 minutes. Add the damp kale and stir to combine. Add the stock and stir. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the kale is tender, about 5 minutes. Uncover, add the cream and lemon juice, and increase the heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and the kale is very tender. Add the bacon and adjust the seasoning, to taste.
3. Serve hot.
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