Braised Kale

By Chris Miller

Ingredients:

2 bunches Kale (Sun Fresh Farms, LaGrange, KY) finely sliced chiffonade

½ lb. bacon (Fathers Country Smoked Hickory Bacon local product)

8 oz Red Gold Cherry Tomatoes (Garey Farms, Brandenburg, KY) sliced

3 oz Apple cider Vinegar

Salt and pepper to taste

Directions

1. In a large sauté pan, render fat from bacon
2. Once fat is rendered, add kale directly to fat
3. Kale will start to reduce dramatically in size,
4. Add vinegar and salt and pepper once reduced, about 5 minutes
5. Remove from heat and plate
6. Top with tomatoes for garnish

Notes

Vegetable oil can be substituted to make vegetarian dish

Kale should be crispy and crunchy, not soggy to taste when done