Sautéed Kale with Mushroom and Bacon

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.