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Ingredients:
1 x 10 oz bag of Trader Joe's ready-to-cook kale pieces
1 medium or large onion, chopped
about 1/8 cup chopped garlic from the big jar (I use 2-3 heeeaaaaping iced tea spoons)
3 lbs bacon ends
about 1 tsp Montreal Steak Seasoning or other spice of choice
2 bay leaves
chicken stock and salt, or water and chicken bouillon, about a quart
about 1/2 cup of a good-tasting vinegar like apple cider vinegar
Rice and stock or water
Materials:
Large lidded saute pan
Large lidded soup pot
Stirring implements
Tasting implements
Measuring implements
Electric stove
Rice cooker or whatever
(optional) microwave dish to wilt kale
What to do:
Start the bacon in the sautee pan on medium. Distribute over pan. Add lid.
Wait about 15 minutes, stirring occasionally.
When it's hot enough, fish out some likely-looking meaty chunks and drop into soup pot.
Ladle up to a cup of bacon grease and juices into soup pot. Lid and start cooking that on medium too.
If you're wilting the kale in the microwave, go ahead and start (kale, microwave, liquid).
Dice the onion.
By the time the onion is chopped, the bacon in the soup pot will probably be starting to look crispy. Break it up if you can.
Add onion to the soup pot.
Turn the big pan of bacon to low. You won't be needing it for a while.
Cook onion in bacon grease until starting to be translucent, about 10 minutes.
Add garlic.
If you're feeling ambitious, go ahead and brown the onions for better flavor.
Add bay leaves.
Add kale.
Add water and bouillon, or chicken broth and salt.
Bring to a vigorous simmer.
Allow greens and bacon to cook quietly, stirring every 10 minutes or so.
Taste occasionally.
When about 15 minutes from done, start rice.
Splash in vinegar to finish.
Serve over rice with bacon pieces.
Depending on the kale, the broth is less complex than collard greens, but requires less adjusting with salt and vinegar because there is less bitter to offset.
1 x 10 oz bag of Trader Joe's ready-to-cook kale pieces
1 medium or large onion, chopped
about 1/8 cup chopped garlic from the big jar (I use 2-3 heeeaaaaping iced tea spoons)
3 lbs bacon ends
about 1 tsp Montreal Steak Seasoning or other spice of choice
2 bay leaves
chicken stock and salt, or water and chicken bouillon, about a quart
about 1/2 cup of a good-tasting vinegar like apple cider vinegar
Rice and stock or water
Materials:
Large lidded saute pan
Large lidded soup pot
Stirring implements
Tasting implements
Measuring implements
Electric stove
Rice cooker or whatever
(optional) microwave dish to wilt kale
What to do:
Start the bacon in the sautee pan on medium. Distribute over pan. Add lid.
Wait about 15 minutes, stirring occasionally.
When it's hot enough, fish out some likely-looking meaty chunks and drop into soup pot.
Ladle up to a cup of bacon grease and juices into soup pot. Lid and start cooking that on medium too.
If you're wilting the kale in the microwave, go ahead and start (kale, microwave, liquid).
Dice the onion.
By the time the onion is chopped, the bacon in the soup pot will probably be starting to look crispy. Break it up if you can.
Add onion to the soup pot.
Turn the big pan of bacon to low. You won't be needing it for a while.
Cook onion in bacon grease until starting to be translucent, about 10 minutes.
Add garlic.
If you're feeling ambitious, go ahead and brown the onions for better flavor.
Add bay leaves.
Add kale.
Add water and bouillon, or chicken broth and salt.
Bring to a vigorous simmer.
Allow greens and bacon to cook quietly, stirring every 10 minutes or so.
Taste occasionally.
When about 15 minutes from done, start rice.
Splash in vinegar to finish.
Serve over rice with bacon pieces.
Depending on the kale, the broth is less complex than collard greens, but requires less adjusting with salt and vinegar because there is less bitter to offset.
