2-3 heads black kale
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
How to cook it:
Strip 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.