- 2 strips thick-cut smoky bacon
- 1 bunch kale, tough ribs removed
- Salt and pepper
Cut the bacon into lardons. In a large saucepan, cook bacon over medium low heat until fat is rendered, about 10 minutes.
Meanwhile, wash and cut kale into strips about 1-inch wide. Allow some of the water to remain on leaves. Add them to the saucepan with the bacon. Cook until tender, at least 1 hour, stirring occasionally and topping up with water in 1/4 cup increments as necessary.