PREPARATION:

1. Rinse kale well in large bowl of warm water; place in colander. Drain. Discard any discolored leaves; trim away tough stem ends. To prepare chiffonade, roll up leaves jelly-roll fashion. Slice crosswise into 1/2-inch-thick slices; separate into strips. Set aside.
2. Cook bacon in medium skillet over medium heat until crisp. Remove bacon to paper towel. Remove all but 1 tablespoon drippings.
3. Add reserved kale to drippings in skillet. Cook and stir over medium-high heat 2 to 3 minutes until wilted and tender (older leaves may take slightly longer).*

   *If using mustard greens, stir-fry 4 to 6 minutes until wilted and tender.

4. Crumble bacon. Toss bacon and blue cheese with kale. Transfer to warm serving dish. Serve immediately.