Kale With Cherry Tomatoes And Parmesan

• 3/4 lb bacon diced
• 2 tbsp olive oil
• 2 cups cherry tomatoes
• 2 shallots chopped
• 3 cloves garlic chopped
• 2 red chile peppers chopped (seeds removed if you like less heat)
• 1/2 cup white wine
• 4 large bunches of Kale (each a bit larger than a basketball) stems removed.
• Juice of a lemon
• 1/2 tsp sugar (optional if a bit bitter)
• 1 cup fresh grated parmesan cheese plus some for sprinkling

1. If you think you have a large enough pot, cool. Sorry for all of the basketball references but you need a pot big enough to put a basketball in and cover. In this large pot, begin browning the bacon over medium heat. Once crisped, about 4 minutes, remove bacon and place on a paper towel lined plate to drain. Drain all but a couple of tablespoons of the bacon grease. Add olive oil and cherry tomatoes and cook another 5 minutes. Add shallots, garlic and peppers. Cook 2 more minutes. Add white wine and begin adding kale working one bunch at a time. As the liquid from the leaves begins to steam off, the leaves will wilt quickly. Once reduced to half, add the next bunch and keep turning with tongs. In just a few minutes the leaves will completely wilt. Add the bacon. Add the lemon juice and sugar. Turn again and cook through for just a couple of minutes. Transfer to serving plate and cover with the parmesan.

bacon, olive oil, cherry tomatoes, shallots, garlic, red chile peppers, white wine, bunches of kale, sugar, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/kale-with-cherry-tomatoes-and-parmesan-1273660 (may not work)