I started making kale with bacon years ago as substitute for the "cabbage" part of the traditional corned beef & cabbage that was served when I was a child on St. Patrick's Day. Seriously-- who wants a side of wilted cabbage when you can have kale? Isn't that a lovely shade of green? Frankly, though, the picture doesn't do it justice--perfectly cooked kale is almost vibrant. Kale wilts a bit when cooked, but it still stays fairly firm--firm enough that you can top it with the bacon. It also tastes terrific and is absolutely loaded with nutrients. Kale with bacon is the perfect side dish for Irish spiced beef on St. Patrick's Day. I found the recipe in an Irish cookbook at our local library when I was a newlywed and have tweaked it several times since until you see what you have before you.
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