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Curly Kale with Bacon

  1. Remove and discard any tough or discoloured outer leaves from the curly kale.
  2. Blanch the curly kale for 20sec in boiling, salted water; blanch the cabbage for 1-2min. Drain and immediately plunge into cold water to stop further cooking. Drain again and tip out on to kitchen paper to dry. Set aside.
  3. Melt the butter in a wok or large frying pan. Add the bacon and fry gently for 3-4min or until turning golden brown. Toss in the curly kale or cabbage and stir-fry for 3-4min until coated with butter and heated through. Season well and serve.

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– Ingredients –

1 kilogram(s) curly kale or 1.1-1.4kg (21?2-3lb) Savoy cabbage, quartered, cored and coarsely shredded
salt and ground black pepper
25 gram(s) butter
6 rashers dry cure, rindless streaky bacon, cut into strips

– Author –

All About You View on author website Purchase Ingredients

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