Kale Sauté with Mushrooms and Bacon

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  1. In a large heavy bottomed skillet cook bacon over moderate heat, stirring until crisp. Transfer bacon with a slotted spoon to paper towels to drain. Pour off and discard all but 3 tablespoons of the fat.
  2. Add mushrooms to the pan and sauté until golden. Add kale and cook turning with tongs until wilted and bright green, about 1 minute.
  3. Add ½c water and simmer, partially covered, until just tender, about 5 minutes.
  4. Add the bacon, toss and season with salt and pepper.
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