Featured Idaho Produce
Wash the kale in cold water and separate the leaves completely away from the stems and the middle veins. Discard stems and veins. Pat the leaves dry with paper towels.
Fry bacon slices in a frying pan until crisp. Take the bacon out of the pan and place on a cutting board. Leave the bacon grease in the pan.
Allow bacon to cool then chop into small pieces.
Heat bacon grease back up over medium heat. (You should have about 2 tablespoons of grease in the pan. Pour off any extra grease and discard.)
Using a sharp knife, thinly slice the cloves of garlic.
Place the chopped bacon, mushrooms and sliced garlic back into the frying pan and sauté over medium heat until garlic slices begin to brown.
Add the kale leaves to the skillet and sauté and stir for 2-3 minutes, or until the leaves begin to wilt. Place a lid over the pan and cook for another 2-3 minutes.
Spoon the kale on to a serving platter and drizzle a desired amount of balsamic vinegar over the top and serve.