1 bunch Red Kale, torn from stems and ripped into pieces
1 vidalia onion, diced
3 slices of thick cut bacon, diced
Splash of Apple Cider Vinegar
Sea Salt to taste
In a heavy skillet, on medium to medium high heat, render the bacon until it’s cooked through and brown. Using a slotted spoon, remove the bacon and set aside. In the drippings, cook the onion until the pieces are translucent, about 8-10 minutes.
Add the kale pieces and cover. Let the kale steam for about 2 minutes. Then using tongs, toss the kale and onions together. The kale will dramatically start to reduce in volume. Cook uncovered for about 3 more minutes until the leaves are tender. Splash some apple cider vinegar to your liking, and sprinkle with a small dusting of salt. Add the bacon pieces back in, and then toss together again, incorporating all the different elements.
I served this alongside beef stew stuffed acorn squash from Sarah Fragoso’s book Everyday Paleo. This woman has a BEAUTIFUL blog.