Winter greens with bacon butter

Ingredients 6 rashers smoked streaky bacon 140g salted butter, softened 400g kale or other winter greens Method Heat grill to a medium-high setting. Cook the bacon under the grill until really crisp, turning halfway through cooking. Remove, drain on kitchen paper and leave to cool. Put the bacon in a food processor and whizz until finely chopped. Add the butter and some black pepper, and blend again until combined. Transfer to a dish, or roll in cling film and chill for up to 3 days, or freeze for 2 months. Bring a large pan of salted water to the boil. Add the kale and cook for 3-4 mins until tender. Drain well, then top with half the butter (see tip, below), and toss to help it melt and coat the kale.