Mustardy Kale with Bacon

3 lbs kale, stems and center ribs discarded

5 bacon slice , chopped

1 bunch of scallions, chopped

2 tbsps grainy mustard

1. Cook kale in a large pot  of boiling salted water (1 tbsp salt for 6 qt. water) until just tender, 10 to 13, then drain.

2. Cook bacon in a 4-qt heavy saucepan over medium heat until crisp. Transfer with a slotted spoon to a paper towel to drain. Discard all but 2 tbsp fat from pan, then cook scallions until soft, about 3 minutes. Stir in kale and mustard and cook over medium-low heat, covered, stirring occasionally, until very tender, about 10 minutes. Serve topped with bacon.

Serves: 4

Source: Gourmet, November 2008.