Curly Kale with Crispy Bacon

Serves: 6

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Total Time: 30

Prep Time: 25

Cook Time: 5

• 1 kilogram(s) curly kale or 1.1-1.4kg (21?2-3lb) Savoy cabbage, quartered, cored and coarsely shredded
• salt and ground black pepper
• 25 gram(s) butter
• 6  rashers dry cure, rindless streaky bacon, cut into strips

Method

1. Remove and discard any tough or discoloured outer leaves from the curly kale.
2. Blanch the curly kale for 20sec in boiling, salted water; blanch the cabbage for 1-2min. Drain and immediately plunge into cold water to stop further cooking. Drain again and tip out on to kitchen paper to dry. Set aside.
3. Melt the butter in a wok or large frying pan. Add the bacon and fry gently for 3-4min or until turning golden brown. Toss in the curly kale or cabbage and stir-fry for 3-4min until coated with butter and heated through. Season well and serve.

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