Braised Kale Greens

A recipe for our Southern cooks.

One of our customers brought this recipe back from the Greenbrier Resort in West Virginia.

2 lbs  Fresh Kale

1 lb  Bacon, diced small

1 medium Onion, julienne

8 oz can  Chicken Stock

2 cubes Chicken Bouillon

1/2 stick Butter

Tabasco, to taste

Salt & Black Pepper, to taste

Render bacon in hot skillet on medium high heat.  Bacon should almost be completely rendered.  Put in onions and cook for 10 minutes.  Season with salt and pepper.  Add stock/base and cook for 3 minutes.  Add enough water to cover bottom of pan.  Place the two lbs. of greens in skillet.  Add more water as needed.  Turn temperature down to low simmer.  Let cook covered.  Finish with 1/2 stick of soft butter.  Season with Tabasco, salt and pepper to taste.

Compliments of TAMARACK: The Best of West Virginia