Finally! Spring has come at last – and with it the garden has come alive. One of the first crops coming in is the new baby shoots off of the winter’s kale stalks. I love kale all of the time, but it is at it’s best when the leaves are fresh and soft. This recipe is lovely and goes really well alongside a simple roasted chicken dish, and you’ll find the acids from the wine and lemon juice cut through the heavy bacon fat leaving the kale tasting both rich and fresh at the same time. Be sure to use soft baby kale if you can get it – it should be easy this time of year.
- 1 bunch kale, stems removed and roughly chopped
- 4 slices bacon, cut into lardons
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1/4 cup (60 mL) dry white wine
- 1 tablespoon unsalted butter
- sea salt and freshly ground pepper
- small squeeze of fresh lemon juice
Bring a large pot of salted water to a boil. Add kale and cook for 10 minutes, or until soft. Drain well and squeeze lightly.
Transfer to a cutting board and chop finely. Set aside.
In a frying pan, fry bacon over medium-high heat for about 6 minutes, or until crisp. Add the onion and cook, stirring, for 3 to 4 minutes, or until translucent.
Lower the fire to medium-low, add the garlic, and sweat for 1 minute. Add the kale, wine, and a pinch each of salt and pepper and cook for 3 to 4 minutes to blend the flavours. If the mixture looks really shiny, scoop out a little of the fat and add a bit of water, and then add the butter. Mix in the lemon juice. Serve.