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Long Stewed Red Kale

From Northeast Georgia Locally Grown

<p>This is my favorite kale recipe, and with bacon, cream and lemon zest in the ingredient list you can guess why.</p>
Source: Alice Water's Vegetables BOOK (Entered by Justin Ellis)
Serves: 4

1 slice bacon
1 onion
1 carrot
3 cloves garlic
2 lbs red kale
1/2 cup cream
1/2 lemon grated zest
salt and pepper

Step by Step Instructions
  1. Cut bacon into small dice and render on low heat until brown about 8 minutes.
  2. Dice carrots, onion and garlic and add to bacon with splash of water.
  3. Cover and stew for about 10 min. until onion is translucent.
  4. Wash and chop kale coarsely. Can add other winter greens
  5. Add kale to vegetables at med-high heat for about 10 min and a pinch of salt. Kale will give off a lot of water.
  6. After nearly all water is evaporated add half the cream and simmer until it is absorbed completely.
  7. Add other half of cream and simmer again until absorbed. Add zest and serve.