From May and Mhonpaj of Mhonpaj’s Garden
- 1 large bunch of kale, chopped (about ¾ lbs)
- 2 bacon slices (or more), chopped
- 3 Tablespoons olive oil (enough to cover bottom of pan)
- 1-2 cloves garlic, minced
- 2-3 teaspoon salt
Heat a large stainless steel pan on medium-high heat. Pour 1 Tbsp oil into the pan. As soon as the oil heats up, quickly throw in garlic. There should be a really small sizzling noise. Do not burn the garlic (this process will have to be done quickly).
Next, throw the chopped up bacon into the pan with half the garlic and stir virgorously for about 2-3 minutes until bacon is cooked but not fully burnt. Let it render its fat for a bit.
Take out the bacon and pour it onto a plate or bowl for later usage. As soon as you take the bacon out, use the same pan and put back on the stove (no need to wash between uses).
Then pout the last 2 Tbsp. olive oil into the pan and throw the rest of the garlic in. Same process with the bacon, but this time we are throwing in the chopped kale.
Toss kale until wilted, no longer than 2-3 minutes of total cooking time for the leaves, then sprinkle with 2-3 tsp. salt.
Right before the kale seems to be ready, quickly add the cooked bacon and stir until both would be equally cooked and fresh.
Pour it on your plate and it is READY TO BE EATEN FRESH!