Thursday, July 2, 2015
What u Need :
6 slices thick cut smoked bacon,drippings reserved,bacon crumbled for garnish
1/4 cup olive oil.
bacon drippings (divided).
1 large shallot, cut in half and sliced thinly.
5-6 garlic pieces, peeled and cut in chunks.
12-14 packed cup kale,chopped,
1 tsp ground pepper.
1/2 chicken broth.
1/2 tsp sea salt.
1/2 tsp red chili flakes.
2 cups red potatoes,skin on , cut in small pieces.
2 tbsp maple syrup.
* In large heavy pot over medium heat, put half the bacon drippings,olive oil, shallot and garlic
saute about 3 minutes. Add the kale and using tongs and blend, add the chicken broth, sea salt, pepper, chili flakesand toss together, increase heat to medium heat,cover witha lid and let the kale
steam and cook about 5 - 7 minutes.(tossing a couple of times). Reduce the heat to medium
cover and cook another about 20 minutes.(tossing a few time to blend).
* Put the remaining bacon drippings in a cast iron skillet over medium high, add the potatoes
cover with alid and cook about 7 - 10 minutes,filpping and turning once or twice (you want the potatoes to get a golden brown on some of the sides). Reduce the heat to medium low keep covered
and cook until tender, probably about another 7 - 10 minutes.
* For serving, put the welted kale on the platter or shallow bowls a will like center hole and place
the potatoes in the middle.Sprinkle with some of the crumbled bacon(leaving more for individual
garnishing)and drizzle on the maple syrup.Ready to eat.This dish is event great at room temperature.
The recipe adapted from cafe surve