Southern Style Kale


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.






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