Curly Kale is in season at the moment, and we were lucky enough to be able to harvest some from my fiancees dad's allotment yesterday. It is a pretty cabbagey type vegetable, so I decided to cook it up with some bacon, similar to a recipe by Delia Smith.
- Curly Kale - lots of it (see first picture)
- 2 onions
- 2 cloves garlic
- Nob butter
- 250 g bacon
First of all wash the kale well, and check for insects (depending on where you got it from - my one was full of flies and caterpillars). Next, remove the harder stalks from it, and chop the leaves up finely - about 5 mm thickness is good.
Chop the onions finely, and chop the bacon into lardon size pieces. Melt the butter in a large wok (you need a really big pan to start with, but the kale reduces down quite a lot), and fry the onions and bacon until the onions are softened.
Next, add in the garlic cloves (finely chopped) and fry for a further couple of minutes.
Now you need to add the kale into the pan. It will take up quite a lot of room, but don't worry, it will reduce down once it cooks. Put a lid on top of it for 5 minutes.
Remove the lid, and you will see that the kale has steamed a bit in the pan, and should have reduced in size. Stir it now to mix in all the bacon and onions, then cover and leave for a further 5 minutes.
It should look something like this, and the kale should be nice and soft. If it is undercooked, it tends to have a slightly bitter taste, but this will go once it is ready.