Bacon and Kale Skillet

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   1.

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   Chop up the bacon and fry in a large skillet over medium high heat until browned and crispy.

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   2.

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   Drain all but 1 tablespoon of the fat.

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   3.

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   Dice the onion and add it to the bacon.

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   Fry over medium heat until the onion is softened, 6-8 minutes.

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   4.

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   Chop up the kale and, once the onion is softened, add it to the skillet little by little, stirring until wilted.

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    Add the sherry or white wine (or a combination of wine and chicken broth) and bring to a simmer.

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    Cook for about 10 minutes, until the liquid has been absorbed/evaporated almost completely.

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    5.

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    Season to taste with salt and pepper.

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    6.

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    Serve over rice!

* Per serving · 4 servings · Values may vary.

No additional tips available.