Rinse the fresh kale under cold running water. Using a sharp kitchen knife, remove any bruised or possibly stained areas and cut the leaves from the hard stems. Now shred the leaves into ½ cm wide strips. In a large saucepan, bring 4 quarts of water to a boil over high heat. Pour in the cabbage and do it without the lid for 3 min. Then pour it into a colander and press it with a spoon from the top so that the water flows out completely. In a heavy frying pan 25 cm to 30 cm in diameter, heat the fat over moderate heat.
When it is hot but not yet smoking, pour in the kale or thawed frozen kale. Saute it for half an hour, stirring occasionally, until it is soft but not yet completely limp. In any case, it should not turn brown. Finally, stir in salt, add a few drops of lemon and apply on the spot.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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