Anonymous Fri Oct 07 11:08:04 2005

1 oz. smoked bacon, brunoise

2 oz. onions, pared, fine dice

1/2 tsp. garlic, pared, minced

1/4 bay leaf

1/8 tsp. caraway seed

6 red kale leaves

2 oz. raspberry vinegar

1 cup chicken stock

salt and pepper, to taste

Place bacon in braising pan; sweat until fat is rendered. Add onions, garlic, bay leaf and caraway seed. Cover; sweat for 3 to 5 minutes. Add kale leaves; toss to coat with fat. Deglaze with raspberry vinegar; reduce. Add stock. Cover; braise over low heat for 25 to 30 minutes. Remove kale; reserve. Reduce braising liquid to desired consistency. Add kale; toss to coat; season.