Braised Lacinato Kale
This recipe courtesy of The Farm to Table Cookbook by Ivy Manning
Lacinato kale has dark green, almost black leaves with a crinkled texture (it's sometimes called dinosaur kale for its reptilian appearance) and a deep, satisfying flavor similar to chard. This recipe works well with turnip, collard, and beet greens as well; adjust the amount of liquid you add and the time you steam-cook the greens, which depends on the tenderness of the leaves. Collards can take as long as 20 minutes to steam; beet greens are done in about 3 minutes.
When raw, greens look like mountain of food, but they wilt considerably when heat is applied. In this recipe I call for two bunches of kale for four people as a side dish, but I can eat one bunch all by myself, especially if it's poured over warm cornbread. The recipe can be made vegetarian by omitting the bacon; saute kale in 1 tablespoon of olive oil instead.