Hearty kale with potatoes and bacon, a delicious side dish or a meal.
3 slices of bacon, remove excess fat and cut into 1/2-inch pieces
2 medium waxy potatoes, peeled and cut into 1/2-inch cubes
1 small onion, small dice
3 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 large bunch of kale, stems removed, roughly chopped, and washed
1/2 red bell pepper, medium dice
grated zest of one small lemon
Place the diced bacon in a cold pan over medium heat and cook, stirring occasionally, until fat is rendered and bacon is crisp.
Lower the heat to medium, add the potatoes, onion, garlic, salt and pepper. Add more salt later. The bacon contributes saltiness, too. Cover and cook for 2 minutes.
Remove the cover and stir mixture. Continue cooking over medium heat, uncovered, stirring occasionally, until potatoes are barely tender. Use water as needed to scrape the fond (the flavorful tidbits of caramelized sugars and browned protein) on the bottom of the pan. This prevents burning and intensifies flavor.
When the potatoes are almost tender add the kale and red pepper. Combine well, cover, and steam for 2 minutes. Stir again, cover, and steam for 2 minutes more, or until all the greens are wilted. Remove cover and continue cooking, stirring occasionally, until the kale is tender, but retains its bright green color.
Adjust seasoning with salt and pepper; sprinkle the top with lemon zest, and serve immediately.