Sautéed Kale with Mushroom and BaconBy | On Oct 29, 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.