Kelly Rossiter
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I have developed a real fondness for kale, but my devotion is fairly recent. It was one of those vegetables that I'd always seen at the grocery store, but didn't buy because I didn't know what to do with it. I had read about how beneficial kale was, along with other dark green, leafy vegetables so I bought some and started experimenting. It turns out to be quite versatile and I've used it in soups, stews or sometimes just wilting it in some olive oil and garlic. I have become a bit of a bore always suggesting this vegetable, and it turns out that very few people I know have ever tasted it.
When I was at the farmers' market last week, I went to check out the guy who sold me the stinging nettles last month. He has all kinds of herbs and what he brings changes week by week, so I can't afford to miss his booth. This time he had bunches of a beautiful, feathery, blue tinged plant that I'd never seen before. He told me it was peacock kale and you could use it pretty much as you would any kale. It was much more delicate than the hardy leaves you get in the grocery store, and I was tempted to put it into a salad, but I chickened out and cooked it. I kept it simple, just cooking it with bacon and garlic, adding a little Parmesan cheese and it was delicious. You could serve it over pasta or you could drop the bacon, and then you've got a great vegetarian side dish.
Kale with Garlic and Bacon
1 bunch peacock kale
4 bacon slices
2 garlic cloves, finely chopped, or one garlic scape, chopped
1/4-1/2 cup water
Parmesan cheese, salt and pepper to taste
- Cook bacon in a frying pan over moderate heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain. Pour off and discard all but 3 tablespoons fat from pot, then cook garlic in remaining fat over moderately low heat, stirring, until pale golden, about 30 seconds.
- Add kale and cook, turning with tongs, until wilted and bright green, about 1 minute. Add water and simmer, partially covered, until just tender, 6 to 10 minutes. Toss with bacon, Parmesan cheese, salt and pepper to taste.
Adapted from Gourmet, November, 2005
Difficulty Level: Easy
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