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Categories:Viewed: 36 - Published at: 2 years ago
Ingredients
- 6 rashers Irish bacon, chopped
- 2 small spring onions, chopped
- 2 cloves garlic, chopped
- 1 1/2 pounds kale, tough stems removed, leaves rinsed well and left damp, coarsely chopped
- 2 tablespoons Irish butter
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper
Method
- In a large saute pan, cook the bacon over medium-high heat until crisp.
- Remove with a slotted spoon and drain on paper towels.
- Drain off all but 2 tablespoons of fat from the pan.
- Return the pan to medium-high heat.
- Add the butter and when melted, add the onions and garlic, and cook, stirring, until soft, 3 minutes.
- Add the damp kale and stir to combine.
- Add the stock and stir.
- Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the kale is tender, about 5 minutes.
- Uncover, add the cream and lemon juice, and increase the heat to medium-high.
- Cook, stirring occasionally, until most of the liquid has evaporated and the kale is very tender.
- Add the bacon and adjust the seasoning, to taste.
- Serve hot.
