Sautéed Kale with Bacon and Vinegar The Gourmet Cookbook Ruth Reichel, Editor Yield: serves 4 1 1/4 lbs. kale (1 large bunch), stems and center ribs discarded, leaves coarsely torn 1/4 lb. bacon (4 slices), chopped 1 Tbsp. olive oil 1 Tbsp. cider vinegar, or to taste 1/4 tsp. salt 1/4 tsp. freshly ground black pepper Cook kale in a 6 to 8 quart heavy pot of boiling salted water (1 Tbsp. salt per every 4 quarts water), uncovered, for 5 minutes; drain well. Cook bacon in a 12" heavy skillet over moderate heat, stirring, until crisp, about 5 minutes. Pour off all but 1 Tbsp. fat from skillet. Add oil and kale to bacon, increase heat to moderately high, and cook, stirring, until heated through, about 3 minutes. Toss kale with vinegar, salt and pepper. Note: This recipe is particularly delicious with dark, rich lacinato kale (often called dinosaur or black kale).

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