Heat oil in a wide deep skillet over medium-high heat. Add garlic, stir, and immediately add ham (or pancetta or prosciutto). Add kale by the handful, stirring to make room for more leaves. When all the kale has been added, add water and crushed red pepper; stir to combine. Bring to a simmer, cover and cook, stirring occasionally, for 15 minutes. Uncover and continue to simmer, stirring occasionally, until most of the water has evaporated and the kale is tender, 10 to 15 minutes more. Serve warm.
Note: Dry, salt-cured and aged between 90 and 180 days, country ham is the pork of choice when preparing Southern-style kale; a little goes a long way. You can find it online at www.country-ham.com and at www.countryham.org.
Calories 96 Carbohydrates 8 Fat 5 Saturated fat 1
Mono unsaturated fat 2 Protein 7 Cholesterol 11 Fiber 3 Potassium 299
This recipe has been added to the following public cookbooks:
Winter Dishes
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Kyblossom
08/26/07 12:00 AM | This is not Southern and certainly not KentuckyNo one from Kentucky would cook their Kale using these ingredients. |
| ★ ☆ ☆ ☆ ☆ | DiannF
05/02/07 12:00 AM | Southern??The only thing "Southern" about this recipe is the Kale!! |
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