Rustic Kale, Potato & Bacon Stew

This rustic kale, potato and bacon stew is true comfort food. It's an easily prepared meal in itself that will leave you satisfied and warm.

There are a number of tasty ingredients that go into this stew:

• 4 cups of chopped kale
• 3 medium russet potatoes, cubed
• 5 stalks of green onions or one medium onion, chopped
• 3-4 pieces of uncured bacon cut into smaller peices
• 2 table spoons of oil
• 2 table spoons of flour
• 1 tea spoon of salt
• pepper to taste
• 2-3 cloves of garlic, minced
• 1 table spoon of fresh chopped dill
• 5-6 cups of water

In a separate pot, cook the kale in salted water until the water comes to a boil. Turn off the heat and draing the kale in a cauldron. Set the kale aside for later.

Heat a non-stick 3-4 quart pot on high heat until warm. Add the oil and bacon and sauté on high heat until the bacon starts to turn slightly golden at the edges. The oil in the pot should start to bubble and be careful not to get burned.

When the bacon starts to turn golden, lower the heat to medium and add the green onions and minced garlic. Keep stirring the ingredients so the onions and garlic don't burn. Keep sautéing until the onions are soft.

Add flower to the bacon and onion mixture and stir quickly. Keep stirring the flower in the bacon grease for another minute until it is free from lumps and well mixed with the bacon and onions.Add the salt and pepper mixture and stir well.

Take two cups of water and slowly pour it into the bacon, onion and flower mixture, stirring constantly. you want to get a lump-free whitish liquid when you are done.

Now that you have your stew base ready and simmering on medium heat, add the cubed potatoes and kale. Stir well all the ingredients. Now add 2-3 more cups of water and stir well again. Make sure that water is covering the kale and the potatoes.

Cook on medium heat for about 45-60 minutes, stirring occasionally. The stew will start to thicken and it might stick slightly to the bottom of the pot, so do keep stirring it every 10 minutes. Add water if it seems too thick. The kale should be soft and the potatoes should be cooked and rounding at the edges.

After about 45-60 minutes add the dill, and cook for a couple of more minutes. Remove from heat.

This rustic stew should be ready to serve now. It should be thick like a chowder with a bacon smell to it. Serve hot with a little sour cream (optional) and some bread. Enjoy!