When I first started working with kale I was amazed how fast it went from looking like too much to wondering if it was enough! Somehow I didn’t think it would shrink like spinach or other greens when cooked. Well – silly me! It can perform the ritual shrinking act just as well as any other cooked green – thank you very much! So this recipe, even if it starts with 6 cups of chopped kale only feeds 2 people, and then one of them is going to be kind of short-changed. (Sorry Mr. C., but I so does love me my greens.)

Of course, knowing that all of you who read my blog are super intelligent and can easily double, triple, quadruple, etc. a recipe, I leave it to you to figure out a) how many people you are going to be serving, and b) if there is a greens piglet like me at table. If so, then of course you should fix an entire portion just for them. And why is that you ask. Well, after you have tasted this braised kale, you will understand that to a greens lover, eating kale fixed this way approaches nirvana. (Nirvana: a state of perfect happiness) So take a clue from this Buddhist concept, and transcend yourself into your happy place by partaking of this delicious and nutritious dish at your earliest convenience. You will not only love yourself, (and isn’t that special), but your family will think you the greatest. (My aim is to help you achieve your own personal best.)

So get thee to the store for some organic kale, some bacon (who cares if it’s organic – it’s bacon for God’s sake), and whip up a batch of this healthy and delicious veggie dish. You will not be disappointed, unless you don’t fix enough that is. So plan well and enjoy every mouth watering bite. (And BTW: if you can stay out of the kale while it is cooking, you are a far better person than I am. Just sayin’!)

• 1-2 thick slices of meaty bacon, chopped
• 1 garlic clove, minced
• 6 c. rough chopped kale leaves (stems removed and thoroughly washed)
• 4 green onions, thinly sliced
• 1 c. chicken stock
• tiny pinch crushed red pepper flakes
• kosher salt
• freshly ground black pepper

In a large heavy covered skillet, cook the bacon over medium heat until crisp. Remove from pan and let drain on a paper towel. Add the garlic to the fat remaining in the skillet and cook for one minute. Add the kale, green onions, chicken stock, red pepper flakes, and simmer, covered, for 10 minutes, or until the kale is wilted and tender. Remove the lid, add the reserved bacon, and continue to simmer until most of the liquid is evaporated. Season with salt and pepper and serve immediately.