Recipe: Kale Smothered with Bacon and Onions

KALE SMOTHERED WITH BACON AND ONIONS

4 slices bacon
2 medium onions, thinly sliced
1 pound kale leaves, stemmed and washed

In a large deep skillet or Dutch oven, cook the bacon over medium heat until crisp, 4 to 5 minutes. Remove and crumble.

Add the onions to the bacon fat, reduce the heat to medium-low, and cook very slowly until golden brown, about 10 minutes.

Add the kale to the onions, along with any water still clinging to its leaves. Cover and cook over medium heat, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper and serve.

Servings: 4
Source: Cooking with Three Ingredients by Andrew Schloss