1cupchicken broth (vegetable broth would also work)
2-3tablespoonsghee(or butter or olive oil)
3tablespoonsolive oil, divided
1large head frisée cut into pieces
3tablespoonsred wine vinegar
3slicesthick cut bacon cut into 1/2 inch pieces
Add potatoes, broth, and ghee to skillet. Bring to boil, reduce heat to medium-low and allow potatoes to cook until liquid has evaporated. If potatoes are not to desired level of doneness, reduce heat, cover and cook until done. Allow potatoes to cool.
Drizzle chopped kale with 1 T olive oil and sprinkle with salt. Massage greens for approximately two minutes. Whisk vinegar and 2 tablespoons olive oil in small bowl to blend.
Sauté bacon in heavy large skillet over medium-high heat until golden brown, about 5 minutes. Reduce heat to medium; add shallots sauté 2 minutes. Add frisée and sauté for 2 minutes. Toss with vinegar mixture. Add potatoes to Kale mixture then toss with sautéed frisée and bacon