1 kale bunch, washed, trimmed, and cut into thin strips
3 tablespoons red wine vinegar
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon minced fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Cook bacon in a large skillet over medium heat until browned and crisp. Remove from pan with a slotted spoon, reserving 2 tablespoons bacon fat in skillet, and drain on paper towels.
Add mussels to skillet over medium-high heat and cook, shaking pan occasionally, 3 to 5 minutes or until mussels open. (Discard any that do not.) Place kale in a large bowl, and transfer mussels to bowl with a slotted spoon.
Add vinegar and remaining ingredients to skillet. Bring to a boil; remove from heat, and pour dressing over kale and mussels. Add bacon, tossing gently.