- 3 bunches (about 21⁄2 pounds) lacinato kale
- 5 bacon slices, preferably dry-cured
- 1 shallot, minced
- 3 to 4 garlic cloves, minced
- Kosher salt
- Red pepper flakes
- Zest of 1 lemon
- 1⁄2 cup pine nuts, lightly toasted
Use a sharp paring knife to remove the stems and tough ribs from the kale. Cut the leaves into 2-inch-wide crosswise slices. Put the cut leaves into a large colander; rinse but do not dry as you want water to cling to the leaves. Set aside.
Fry the bacon in a large deep saute pan until crisp; transfer to absorbent paper to drain. (Once cool, crumble the bacon.) Pour off all but about 1⁄3 cup of the bacon fat, return the pan to medium heat, add the shallot and sauté until soft and fragrant, about 7 minutes. Add the garlic and sauté 1 minute more. Season with salt and 2 or 3 pinches of pepper flakes. Add the kale and sauté for about 2 minutes, stirring all the while. Cover the pan and cook over low heat until the kale is tender, about 12 to 15 minutes; uncover and stir now and then. Remove from the heat. Fold in the lemon zest, half the bacon and half the pine nuts, taste and correct for salt. Transfer to a serving bowl, scatter the remaining bacon and pine nuts on top and serve.