Black Kale with Bacon, Garlic & Rosemary

Taken from Riverford Organic Farms


2-3 heads black kale (cavolo nero)
100-150g streaky bacon or pancetta (usually 4-6 slices), slivered
2 tbsp olive oil
3 cloves garlic, chopped
leaves from 2 sprigs rosemary, finely chopped


  • Strip the kale from the stalks by holding the thick end of stalk and pulling off the green leaf in a single movement.
  • Cook the leaves in boiling salted water for 3 mins, then drain and run under cold water to refresh.
  • Squeeze out the water, chop the kale and keep to one side.
  • Warm the oil in a large frying pan and add the bacon or pancetta.
  • Fry gently until the fat starts to run, then add the garlic and rosemary.
  • Fry a little longer until the garlic starts to colour, then add the chopped cooked kale.
  • Cook for another 10-15 mins until kale is tender.
  • Season well and serve.


Fry some diced boiled potato with the bacon for a more substantial dish.