Kale with bacon dressing

Kale with bacon dressing

Adapted from the Eat for Equity free downloadable Thanks&Giving cookbook, a collection of recipes calculated to serve 8, 20 or 50, depending on how much of the world you plan to feed as a charitable event/fundraiser.You can download it here.

Ingredients

4 slices bacon

6 large handfuls chopped kale (tough stems removed first)

1 medium red onion, thinly sliced

½ cup cider vinegar

½ cup water

2 teaspoons country-style Dijon mustard

2 teaspoons salt

½ teaspoon pepper

Method

Fry bacon in large deep skillet until brown. Remove to a chopping board. Add red onion to drippings and saute until tender. Stir in vinegar, water, mustard, kale, salt and pepper. Simmer until kale is wilted and liquid is reduced to a sauce, 10 to 15 minutes. Meanwhile, chop bacon. Serve kale with bacon crumbles on top.

Rating: Nicely pungent and tangy. Really handy if you’ve got four mega boxes of chopped kale to go through. Make that three and a half. Obviously I opted for the version that served closer to 8, even though I probably have enough to serve 50.