COTTAGE GROVE HOUSE

We eat fairly light in this house.  I find myself serving sides as mains more often than not.  Most of our meals are “one pot” or maybe a few sides.  We are not vegetarians, but come awfully close.   With an athletic young man in the house I do have to consider his nutritional needs and most often plan my meals with his palate in mind. Thank goodness he has a grown up palate!

Here is an exceptional side (or main) involving lacinato kale, also known as Tuscan, dinosaur or black kale.    I especially enjoy lacinato kale due to it heartiness, deep dark green color and it’s ability to hold onto it’s crunchiness even after simmering for several minutes.  This is a lovely combination of textures and flavors.

I found this recipe in a Cooking Light magazine (thanks sis!).  This is a slight adaptation and we found the recipe really only serves two.  Next time I make this I will double the recipe.

I n g r e d i e n t s

• 3 slices of center cup bacon
• 3/4 cup vertically sliced onion (sweet yellow or red)
• 8 cups lacinato kale, stemmed and chopped
• 2/3 cup chicken stock
• 1 tablespoon red wine vinegar
• 1 teaspoon pure maple syrup

M e t h o d

Cook bacon in a Dutch oven over medium-low heat until crisp.   Remove from pan, crumple and set aside.  Increase heat to medium.  Add onions to bacon drippings in pan and sauté 3-4 minutes.  Add kale and cook until kale begins to wilt, stirring occasionally.  Add stock, cover and cook 4 minutes until tender, stirring occasionally.  Stir in vinegar and syrup.  Sprinkle with crumbled bacon.

Serves 2.