YIELD Makes 4 side-dish servings
|3/4||pound fresh young kale or mustard greens|
|2||tablespoons crumbled blue cheese|
- 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.
- Cook bacon in medium skillet over medium heat until crisp. Remove bacon to paper towel. Remove all but 1 tablespoon drippings.
- 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.
- Crumble bacon. Toss bacon and blue cheese with kale. Transfer to warm serving dish. Serve immediately.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||45 %|
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