SERVES 4
TIME 1 1/2 hours

Ingredients

6 oz. applewood-smoked bacon, finely chopped
1 small onion, finely chopped
3 large garlic cloves, lightly crushed
2 bay leaves
1 lb. kale, stems and ribs removed, chopped fine
2 to 3 tbsp. reduced-sodium soy sauce
2 to 3 tbsp. coconut vinegar or 1 to 2 tbsp. cider vinegar
1/2 tsp. freshly ground black pepper
1 Thai or serrano chile, crushed (optional)

Directions

1. In a 4- to 5-qt. pan over medium heat, cook bacon, stirring, until crisp, 8 to 10 minutes. Pour bacon and fat through a fine strainer into a bowl. Return 5 tbsp. fat to pan; discard the rest.

2. Add onion, garlic, and bay leaves and cook over medium-high heat, stirring often, until onion is pale golden, 5 minutes. Toss in kale; cook, stirring, until wilted. Add 1 cup water, half the bacon, 2 tbsp. each soy sauce and coconut vinegar, the pepper, and chile. Simmer, covered, adding water if pan gets dry, until kale is very tender, 60 minutes. Add soy and vinegar to taste. Serve sprinkled with remaining bacon.

PER SERVING 243 Cal., 70% (171 Cal.) from fat; 7 g protein; 19 g fat (6.1 g sat.); 12 g carbo (2 g fiber); 677 mg sodium; 22 mg chol.

Serve with She Wines Red table wine 2005 (Calaveras County)