1 (16 ounce) bag of chopped Kale
5 slices of extra-thick-cut Bacon, chopped into small pieces
1 medium Onion, split lengthwise and thinly sliced
1 can of Chicken Broth, (I use Campbells)
Kosher or Fine Sea Salt and Freshly ground Black Pepper
Cook the bacon in a 10 inch cast iron skillet or dutch oven over medium-high heat, stirring frequently, until browned and fat is rendered, about 5-10 minutes.
Add the onion, reduce the heat to medium, and cook, stirring occasionally, until golden, about 5 minutes.
Raise the heat to medium-high, and add about 1/4 cup of chicken broth and and handful of kale and toss until wilted.
Continue adding chicken broth, a little at a time, to keep a good steam going, and add more kale. Stir constantly and allowing each addition to wilt before adding more.
When all of the kale has been added and has been wilted down, add salt and pepper to taste.
It should be tender but still retain its lovely green color.