Kale, Swiss Chard, and Collard Greens all taste delightful to me, with slightly differing tastes and textures, but tasting like something from the broccoli, cabbage or Brussel sprout family of flavors. They can be used interchangeably in this recipe
They all cook down (wilt) like spinach, so a pound yields several cups of cooked greens.
I like "greens" as a side dish with pork, chicken or fish. A bunch of kale is especially bulky, and also can be used raw for salads or cooked in a quiche, like a spinach quiche. It also keeps longer in the refrigerator than lettuce or spinach, so cuts down on waste.
1 bunch of kale, leaves removed and chopped about 6 cups
1/2 cup diced onions3 - 4 slices of chopped bacon
3 or four cloves of minced garlic
splash of Balsamic vinegar
salt and pepper
chopped stems optional or save for soups
Wash greens and pat dry. Remove leaves by cutting or stripping off stems by hand and tear into pieces.
In large pan, on medium heat saute bacon and onion until translucent, add garlic, then greens, salt and pepper, and stir to mix. Turn down heat and cover, letting greens steam and cook down. When soft and tender, about 15 minutes, add a tablespoon or two of vinegar. Serves 4.
Estimated cost: 2.50 or less; 50 cents a serving or less.
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