1/2 cup lardons or bacon cut into batons
1 tbsp olive oil
1 1/2 cup hakurei turnips, cubed
2-3 garlic cloves, chopped
2-3 cups kale leaves, chopped
1 bay leaf
2 tbsp white wine vinegar
2 tbsp water
Salt and pepper
Cook and brown the bacon in a wok until almost crisp. Remove and set aside. Take out all but 1 tablespoon of the bacon fat, then add the tablespoon of olive oil.
Add the turnips to the wok, stir frying until lightly browned. Remove and set aside. Add the kale leaves and stir fry until wilted.
Put the bacon and turnips back into the wok, add the bay leaf, vinegar, water, salt and pepper. Steam for about 5 minutes until the kale is crisp tender.