1 bunch kale, washed, stemmed
8 small new potatoes, scrubbed, cut in half
1 large clove garlic
4 ounces bacon or pancetta, cubed
1/4 cup dried cranberries or to taste
1 1/2 teaspoons soy sauce
1/2 teaspoon sea salt or to taste
black pepper to taste
Bring a pot of water to a boil. Add kale; cook 4 to 5 minutes. Drain; refresh under cold water. Squeeze out as much water as possible. Chop kale finely. Fry bacon in a large skillet over medium heat until crispy-brown. Remove from pan and wipe out excess fat. Add garlic and potatoes; sauté over high heat 5 to 6 minutes, until potatoes are lightly browned. Add 1 cup of water to the pan and cover. Lower heat to medium; cook 10 minutes until potatoes are tender. Add chopped kale, stir, season with salt, pepper and soy sauce. Add cranberries and cover. Cook over medium-low heat another 10 minutes. Mash garlic cloves and stir into the mixture before serving.
Serves 2.
From justbento.com.
