1 bunch of kale
1 tablespoons olive oil
½ onion, sliced
2 slices bacon
1 tablespoon apple cider vinegar
1/3 cup chicken broth
salt and pepper
Remove leaves from ribs and stems of kale. Chop into bite sized pieces.
In a large pan, over medium heat, cook bacon for about 5 minutes or until crisp. Remove bacon and set aside. Reserve 1 teaspoon bacon drippings in pan. (I sliced the bacon before cooking or you can cook the slice and crumble afterwards.)
In the same pan, add 1 tablespoon olive oil to the 1 teaspoon bacon drippings. Increase heat to medium-high. Add onions and cook for about 5 minutes or until tender. Stir occasionally.
Add kale and cook for about 5 minutes or until wilted. Stir frequently.
Stir in broth and vinegar. Cover and cook for about 10 minutes. Stir occasionally.
Season with salt and pepper. Sprinkle with crumbled bacon.
This recipe brought to you by Sophie in the Kitchen