GARLIC KALE WITH TURKEY BACON
2 Pounds Kale (About 4 bunches, stemmed)
10 Slices Turkey bacon
1 Tbs Olive oil
4 Cloves Garlic, chopped
1 Cup Fresh mushrooms, sliced
1 Medium Zucchini, sliced
1 1/2 Cups Water
Salt and pepper to taste
Coarsley chop kale. Cook bacon in a heavy pot over medium heat, until crisp. Remove bacon from pot and drain on paper towels. Add olive oil to pot and reduce heat to a medium-low. Sautè garlic, mushrooms and zucchini until the garlic is a nice, golden brown. (About 1 minute)
Add kale and cook, stirring often, until the kale has wilted and turns bright green. (About 1 minute) Add water, cover and simmer for 5 minutes. Season with salt and pepper and toss with bacon. Enjoy!
Servings: 8
|
