Ingredients
- 6 rashers Irish bacon, chopped
- 2 small spring onions, chopped
- 2 cloves garlic, chopped
- 1 1/2 pounds kale, tough stems removed, leaves rinsed well and left damp, coarsely chopped
- 2 tablespoons Irish butter
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper
Directions
In a large saute pan, cook the bacon over medium-high heat until crisp. Remove with a slotted spoon and drain on paper towels. Drain off all but 2 tablespoons of fat from the pan.
Return the pan to medium-high heat. Add the butter and when melted, add the onions and garlic, and cook, stirring, until soft, 3 minutes. Add the damp kale and stir to combine. Add the stock and stir. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the kale is tender, about 5 minutes. Uncover, add the cream and lemon juice, and increase the heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and the kale is very tender. Add the bacon and adjust the seasoning, to taste.
Serve hot.

















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By mayflowerbobbev...
Oceanside,, 43
on February 12, 2013
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It is very important that you not only cut off the Kale stems, but fold the Kale in half vertically and cut out the center vein, it is as tough as the stems. You need to cover and simmer 5 to 10 minutes.
Bev Cooks
By ThreeBoysandMe
Bumpass, VA
on June 23, 2012
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Amazing! I didn't have a lemon, so I used a splash of white wine in its place. My picky husband and kids loved it, too!!
By Chef #1275258
East Coast Way ...
on April 30, 2011
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Oh My Emeril....this was terrific. I had never had kale before. I did it exactly as you described and now I am going to e-mail the receipe to my DIL who had some here at our house and loved it. Thank you so very much. Thanks very, very much. I miss seeing you on TV now. Have you moved your show?? Beverly
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