Page title and description

Black kale with bacon, garlic and rosemary
Ingredients
- 2-3 heads black kale (cavolo nero)
- 2 tbsp olive oil
- 100-150g streaky bacon or pancetta (usually 4-6 slices), slivered
- 3 garlic cloves, chopped
- leaves from 2 sprigs rosemary, finely chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
10 min
PT10M
-
Step 1
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 minutes, then drain and run under cold water to refresh. Squeeze out the water, chop the kale and keep to one side. -
Step 2
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. -
Step 3
Cook for another 10-15 minutes until kale is tender. Season well and serve.