Kale With Bacon And Garlic - 8.5g Carbs, 1.6 Fiber
1 pound kale, coarse stems discarded, leaves washed, coarsely chopped
4 ounces sliced bacon, cut crosswise into 1/2" pieces
1 small onion, finely chopped
1/4 teaspoon crushed red-pepper flakes
4 garlic cloves, finely chopped
1 tablespoon red wine vinegar
1/2 cup grated Parmesan cheese
In a large pot of lightly salted boiling water, cook kale until
tender, about 10 minutes. Drain; reserve 1/2 cup cooking water. Rinse
kale under cold water and pat dry.
In a large skillet, cook bacon over medium heat until crisp. Remove
bacon from pan and set aside. Reduce heat to low; add onion and pepper
flakes to bacon drippings. Cook 10 minutes, until onion is tender and
lightly golden. Add garlic during last minute of cooking time. Drain
off excess fat.
Return kale, reserved cooking water and vinegar to skillet. Mix well
and heat through. Transfer to a serving dish and sprinkle with
Parmesan.
Makes 6 servings.
Calories 114, Fat 6 g, Carbs 8.5 g, Sodium 156 mg, Fiber 1.6 g
