Kale and Chick peas

Kale, I have had some that was very bitter and overly chewy in my days! But Old Path has turned me on again to Kale! I will have some fun experimenting with this! Don't forget to get extra while available, then check out my now and later ideas, from July 31st! Come winter you'll be glad!!


Kale, from Old Path (1/2 bunch)
1 lg sweet onion, sliced thin (again wonderful choices from Old Path or The Farm B/B)
1/2 c Sweetgrass bacon ends, chopped
1 c chickpeas, cooked
1 clove of garlic, minced
2 tbsp good balsamic vinegar
2 tbsp Wild Mountain Buckwheat Honey
1/4 c water
2 tsp red pepper flakes, optional
1 tbsp olive oil
2 tbsp Kriemhild butter
s/p to taste

Bring a large pot of water to a boil. In a large bowl place 2 c cold water and about a cup of ice. Wash and drain kale, roughly chop. Place kale in water for about 5 minutes. Remove from water and place in ice bath. Drain and squeeze excess water from kale. give the kale another rough chop; set aside.

In a large skillet saute bacon ends until crisp, about 5-7 minutes. Remove bacon ends and drain on a towel. Add butter and oil to pan, add in pepper flakes if using. Heat for about 1 minute over medium heat. Add in onion and garlic, saute for about 5-7 minutes. Add in chickpeas, saute and slightly caramelize the chickpeas. Add kale and water, stir to combine. Let water evaporate over med/high heat, stirring occasionally. (kale will slightly caramelize as well). Stir in honey and vinegar. Heat through.

This a great side dish, but I like it for a lunch with garlic toast.