Cobb-Style Rice Bowl Gina Hamadey   From Every Day with Rachael Ray June-July 2007 FOUR SERVINGS Prep Time: 10 min Cook Time: 20 min 8 slices bacon 1 bunch kale (8 ounces), stemmed and thinly sliced (4 packed cups) 1 tablespoon extra-virgin olive oil 1 pint grape tomatoes 2 teaspoons salt 1 tablespoon white wine vinegar 1 tablespoon sugar 5 cups cooked brown rice 1 avocado, thinly sliced 1/4 cup shelled sunflower seeds 1. In a large, heavy skillet, cook the bacon over medium heat until crisp, about 10 minutes; transfer to a paper towel and discard all but 1 tablespoon of the grease. Add the kale and 3 tablespoons water; cover and cook over medium to medium-low heat until tender, about 8 minutes. 2. Meanwhile, in a medium skillet, heat the olive oil. Add the tomatoes and 1 teaspoon salt and cook over medium heat, shaking the pan occasionally, until the tomatoes are softened, about 8 minutes. 3. In a small bowl, mix the vinegar, sugar and remaining 1 teaspoon salt until dissolved; stir into the rice. 4. To serve, divide the rice among 4 bowls and layer with the kale, tomatoes, avocado, bacon and sunflower seeds.

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