Southern Braised Kale

Intro Here

Ingredients

• 1 bunch of mature kale

• 1-2 Tbsp duck fat (substitute with olive oil)

• Water

• 4-6 slices of bacon, diced

• 1 large sweet onion

• 2 Tbsp white wine vinegar

• Salt and pepper to taste

• Dash red pepper flakes (optional) Texas Pete’s pepper sauce to taste

Directions

1. Wash kale, remove the stems, and chop into thick strips. Place in a large bowl and drizzle duck fat or olive oil. Using your hands (gloved if you don’t want oily hands) massage the kale for about two minutes. This step releases the bitter compounds and gives the kale a nutty flavor.

2. Heat a large dutch oven to medium to medium high heat. Add the bacon and sautee a few minutes.

3. When the bacon is cooked but still soft, throw in the diced onions, and allow those to cook for a few minutes until they are soft.

4. Add the massaged kale to the dutch oven and cover with water and add the vinegar. Bring this to a boil and then reduce the heat to medium low to medium high to simmer. Cover with a lid and allow this to cook until tender, about 30 minutes.

5. Season to taste with salt, pepper, and the Texas Pete’s pepper sauce