Smoky Kale Chiffonade
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).*
- Crumble bacon. Toss bacon and blue cheese with kale. Transfer to warm serving dish. Serve immediately.
"Chiffonade" in French literally means "made of rags." In cooking, it means "cut into thin strips."
|Serving Size:||1/4 of total recipe|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||45 %|
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