HALUSKI

HALUSKI

INGREDIENTS

• 8 ounces raw egg noodles (Amish egg noodles are perfect for this)
• 6 tablespoons butter, unsalted
• 6 slices raw bacon, roughly chopped
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1 1/2 -2 pounds kale, in Cut into small pieces
• Salt and pepper to taste

INSTRUCTIONS

Cook egg noodles in a large pot of salted water according to the package instructions and drain well.
Meanwhile, melt butter in a large skillet over medium heat. Add bacon and onions to skillet until onions are softened and bacon is almost completely browned.
Reduce heat to low, add garlic and cook, stirring constantly, about 30 seconds. Add the cabbage and continue cooking and stirring until the cabbage is tender.Add the cooked egg noodles to the cabbage mixture and stir to combine.
Season with kosher salt and plenty of freshly ground black pepper.

NOTES

Do not cook the pasta for too long to prevent it from falling apart. Cook them slightly al dente.
Make your bacon crispy, because crispy bacon tastes better in this dish and keeps better.Cut the cabbage into small pieces.
This dish tastes best once it’s cooked. I let it sit for a while and it still tastes good. But straight from the pan when it’s ready, it’s phenomenal.
If you want a heartier meal, add thin pieces of kielbasa, chicken or beef sausage and add the onions.Use sweet cream butter.
Season with salt and plenty of freshly ground black pepper.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

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