Black kale with bacon, garlic + rosemary

Black Kale

Kale is a vegetable I only got introduced to after I started cooking for the family. It’s  a lovely fresh change to either spinach or something like cauliflower. This is also healthy for vegetarians.


  • 2-3 heads black kale (cavolo nero)
  • 100-150g streaky bacon or pancetta (usually 4-6 slices), slivered
  • 2 tbsp olive oil
  • 3 cloves garlic, chopped
  • leaves from 2 sprigs rosemary, finely chopped


Strip the kale from the stalks by holding the thick end of stalk and pulling off the green leaf in a single movement. Cook the leaves in boiling salted water for 3 mins, then drain and run under cold water to refresh.
Squeeze out the water, chop the kale and keep to one side.
Warm the oil in a large frying pan and add the bacon or pancetta.
Fry gently until the fat starts to run, then add the garlic and rosemary.
Fry a little longer until the garlic starts to colour, then add the chopped cooked kale.
Cook for another 10-15 mins until kale is tender.
Season well and serve.
Variation: fry some diced boiled potato with the bacon for a more substantial dish.
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