4 bushels of Lacinato Kale
1 package of Bacon
3 cloves of Garlic
Balsamic Vinegar to taste
Salt to taste
Ice for blanching
Stem the kale.
Blanch* the kale and set aside.
Chop and fry the bacon in a large pan, then remove and set aside.
In the same pan, add olive oil if needed and sautee some garlic.
Add the kale and add back the bacon and sautee until kale is bright green.
Drizzle some balsamic vinegar and mix through to finish.
*Blanching: Bring a large pot of water to a rolling boil, add salt to taste and the kale. Blanch for 3 minutes, then transfer to a bowl of cold water to stop the cooking, and drain. Take the blanched kale up by the handful and squeeze hard to expel excess water.