CLINTON CRUTCH Kale with Bacon & Beets
Makes 6 servings
6 slices bacon, diced
1 large bunch kale (about 1 1/2 pounds), washed, stemmed and cut into 1-inch pieces
1/3 cup low-sodium chicken stock
1 Tbsp sugar
3 tablespoons apple cider vinegar, divided
2 beets, cooked, cut into cubes (see tip)
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup crumbled feta, goat or blue cheese
In a large skillet over medium heat, cook the bacon until medium-crisp. Transfer bacon to a paper towel-lined plate. Discard all but 2 Tbsp. drippings. Increase heat to high and add kale, stirring to coat with rendered fat. Cover and cook for a few minutes, and then add the chicken stock, sugar and 2 tablespoons of the vinegar. Stir to combine, reduce heat to medium, cover and cook 6 to 8 minutes or until just wilted.
Add beets, remaining vinegar and bacon. Stir to combine with salt and pepper. Transfer to serving platter and sprinkle with crumbled cheese; serve immediately.
How to cook beets: Trim greens and ends. Place in pot with water to cover by 1 inch. Bring to a boil, then reduce heat and simmer. Cook until tender (30 minutes or longer, depending on size). Cool until you are able to handle them, then rinse under cold water and rub gently to remove skins.
For a more colorful dish, use 1 red beet and 1 golden beet.