Kale, bacon and mushroom sauce
Hans 98% Fat Free Short Cut Bacon
125 g, chopped
1 medium, chopped
200 g, sliced
2 clove(s), finely chopped
fresh red chilli
1 whole, deseeded, finely chopped (optional)
200 g, chopped
fresh lemon rind
2 tsp, finely grated
- Heat 1 teaspoon oil in a large non-stick frying pan over medium heat. Cook bacon, stirring, for 3–4 minutes or until golden and crisp. Transfer to a plate lined with paper towel.
- Heat 2 teaspoons remaining oil in same pan over medium-high heat. Cook capsicum, mushrooms, garlic and chilli, stirring, for 3–4 minutes or until softened. Transfer to a plate.
- Heat remaining oil in same pan over medium-high heat. Add kale and cook, covered, stirring occasionally, for 6–8 minutes, adding ¼ cup (60ml) water halfway through cooking, or until tender. Return bacon and vegetables to pan with rind and juice. Season with salt and pepper and toss until combined. Serve.