|Tender young kale||2 Pound|
|Minced onion||1 Tablespoon|
|Bacon slices||2 , diced|
|Melted butter/Margarine / fat / salad oil||1 Tablespoon, melted|
|Pepper||1⁄2 Pinch (A Speck)|
Strip veins and stems from kale.
Wash remaining leaves thoroughly; then cook, covered, in 1/2" boiling water with 1 teasp salt for 10-15 min., or until tender.
Drain (reserve liquid), and chop coarsely.
Saute onion and bacon in butter until onion is tender and bacon brown.
Add to kale with 1/3 c vegetable water, pepper and salt, if needed.