1084. KALE with BACON and GARLIC

yields 6 servings

1 pound kale, coarse stems discarded, leaves washed and coarsely chopped
4 ounces sliced bacon, cut crosswise into 1/2" pieces
1 small onion, finely chopped
1/4 teaspoon crushed red-pepper flakes
4 cloves garlic, finely chopped
1 tablespoon red wine vinegar
1/2 cup grated Parmesan cheese

In a large pot of lightly salted boiling water, cook kale until tender, about 10 minutes. Drain; reserve 1/2 cup cooking water. Rinse kale under cold water and pat dry. In a large skillet, cook bacon over medium heat until crisp. Remove bacon from pan and set aside. Reduce heat to low; add onion and pepper flakes to bacon drippings. Cook 10 minutes, until onion is tender and lightly golden. Add garlic during last minute of cooking time. Drain off excess fat. Return kale, reserved cooking water and vinegar to skillet. Mix well and heat through. Transfer to a serving dish and sprinkle with Parmesan.


courtesy of: Atkins / Atkins Nutritionals, 1050 17th Street, Suite 1000, Denver, Colorado 80265