Guest House Kale with Corn As Almuth Soffee discovered, everything is better with bacon, especially kale. 4 oz. bacon, finely chopped (freezing makes it easy to chop fine) 2 tsp. olive oil 1 large sweet onion, peeled and finely chopped 1/2 lb. kale, thick ribs discarded (or use for making stock), washed and finely chopped 1 Cup corn kernels (Almuth uses frozen) 1 TB. BRADY ST. CHEESE SPRINKLE 1/4 tsp. PEPPER (Almuth uses freshly ground FOUR PEPPERCORN BLEND)

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