In a large skillet, saute bacon until crisp. Remove bacon from pan and drain on a paper towel. Reserve 1 tablespoon bacon fat in pan; discard or save remainder for another use. Add butter to skillet and melt over low heat. Stir in kale. Gently saute, stirring occasionally, for 10 minutes or until tender but still bright green. Add salt to taste. Toss with bacon and serve with a dollop of sour cream as a garnish.
Recipe by Cut 'N Clean Greens
Photo by Maryam Nikkhah, VC Foto