This makes a hearty side dish with roasted meats; it’s also suitable as a main dish for a light meal. Notice how just a single slice of bacon imparts a subtle smoky flavor without loading up on fat and calories.
1poundkale, trimmed, stems removed
1poundrusset (baking) potatoes, peeled and cubed (½inch)
1 thin slice bacon
½cup chopped onion
Freshly ground black pepper
Heat 2cups water in a large pot, add kale and apinch of salt, and boil, covered, stirring occasionally, until tender, about 15 minutes. Drain and cool slightly. Squeeze the excess liquid from the kale and finely chop it. Set aside.
Meanwhile, cook the potatoes in boiling salted water to cover until tender, about 15 minutes. Drain and set aside.
Fry the bacon in a heavy nonstick skillet over medium heat until crisp. Remove bacon and drain on a paper towel; discard drippings. Crumble the bacon and set aside. Add the onion and oil to the skillet and cook until tender, about 5 minutes.
Add the potatoes to the skillet. Stir to blend over low heat, breaking the potatoes into small pieces with a wooden spoon or spatula. Add the kale and stir to blend. Add salt and pepper to taste. Sprinkle with crumbled bacon before serving.