Ingredients
3/4 lb bacon diced
2 tbsp olive oil
2 cups cherry tomatoes
2 shallots chopped
3 cloves garlic chopped
2 red chile peppers chopped (seeds removed if you like less heat)
½ cup white wine
4 large bunches of Kale (each a bit larger than a basketball) stems removed.
Juice of a lemon
½ tsp sugar (optional if a bit bitter)
1 cup fresh grated parmesan cheese plus some for sprinkling
Preparation
If you think you have a large enough pot, cool. Sorry for all of the basketball references but you need a pot big enough to put a basketball in and cover. In this large pot, begin browning the bacon over medium heat. Once crisped, about 4 minutes, remove bacon and place on a paper towel lined plate to drain. Drain all but a couple of tablespoons of the bacon grease. Add olive oil and cherry tomatoes and cook another 5 minutes. Add shallots, garlic and peppers. Cook 2 more minutes. Add white wine and begin adding kale working one bunch at a time. As the liquid from the leaves begins to steam off, the leaves will wilt quickly. Once reduced to half, add the next bunch and keep turning with tongs. In just a few minutes the leaves will completely wilt. Add the bacon. Add the lemon juice and sugar. Turn again and cook through for just a couple of minutes. Transfer to serving plate and cover with the parmesan.
