Confession: (Unfortunately) I don’t have much experience at all when it comes to kale…
It’s usually available fresh in the stores here around Christmas, and I’ve seen it frozen all year around, but by some reason never really given it an honest try.
(Don’t ask me why…the few times I’ve had it I absolutely loved it!)
Anyway…when I was shopping the other week I spotted fresh black kale, and thought it’s about time to do something about the lack of kale in my life…well, in my diet at least.
After some quick research I learnt that black kale is not a very common type of kale in Sweden (even though the conditions for growing it seems very good), but in Italy on the other hand it seems to be a very popular alternative to spinach, often just fried with garlic in olive oil.
Inspired by this new knowledge I started cooking, and the result was the recipe I’m sharing with you today…
…a pretty awesome side dish that I’ll be making many times again as long as fresh kale is available!
• 1 large bunch Black Kale, roughly chopped.
• 8 slices of Bacon.
• 10 Champignon Mushrooms, cut in quarts.
• 1 Red Chili Pepper, de-seeded and thinly sliced.
• 3 cloves of Garlic, thinly sliced.
• Extra Virgin Olive Oil.
• Sea Salt and crushed Black Pepper, to taste.
Cut the bacon into bite sized pieces and throw them in a hot frying pan.
Fry until almost done, then add the mushrooms and chili and fry for a few more minutes.
Add the chopped black kale and the garlic, and keep cooking while occasionally and carefully tossing until the kale has reached preferred texture. (…for me that is “softened but still chewy”.)
Transfer it all to a serving bowl.
Season with salt and pepper, then drizzle a generous amount of extra virgin olive oil over it and give it one last quick toss before serving.