Curly Kale with Salt Pork and Bacon Béchamel - Recipe

     We are in the full swing of summer now and the curly kale is at the farm market!  Here I simmer the kale in water with one of my favorite secret ingredients, salt pork.  Adding salt pork while cooking your greens will give it a salty, savory, porky flavor, and the leaves will have a little shine to them from fat that is rendered while simmering.  Simmer your kale uncovered to preserve the beautiful green color!

     I poured a béchamel I made with bacon fat over the kale, then shook a little dill leaves on top to serve.

Curly Kale with Salt Pork and Bacon Béchamel

Kale waiting to go into the pot.

(Serves 4)

1 lb. Curly Kale

3 c. Water

1/4 lb. Salt Pork cubed

2 T. Bacon fat

2 T. Flour

1 c. Milk

Pinch White Pepper

1/4 tsp. Salt

3 Shakes Dried Dill

Remove kale from stems.  Place water and salt pork in a pasta pot over medium heat high heat.  Bring to a simmer and lower heat.  Continue to simmer for 15 to 20 minutes until the pork is done.  Increase the heat to medium and add the kale to the boiling water while quickly turning the kale over with long tongs to allow the  water to blanch all the leaves.  I put half of the kale into the pot, then when it has shrunk and there is more room I add the second half.  Simmer uncovered for about 15 minutes just until tender.  Simmering uncovered will let it keep its color.  Drain and put in a serving bowl.

Melt the bacon fat in a sauce pan on medium heat.  Whisk in the flour and let it bubble for a minute.  Add the milk in a slow, steady stream, whisking constantly.  Continue whisking on low heat until desired thickness is reached.  Add white pepper and salt to taste.

Pour sauce over the kale and sprinkle with the dill.  Serve immediately.

Finished cooking!

Sauce!

Served!

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