Braised Kale with Red Bell Pepper and Bacon

1. 1

   Render the bacon until crispy in a Dutch oven over medium-high heat.

2. 2

   Remove and set aside on a paper towel-lined plate.

3. 3

   Add the onions and bell pepper and sprinkle with salt.

4. 4

   Stir to combine and saute until translucent, about 5 minutes.

5. 5

   Add the kale and red pepper flakes and toss to combine.

6. 6

   Allow the kale to wilt, about 2 minutes.

7. 7

   Turn off the heat and toss in the apple cider vinegar.

8. 8

   Taste and adjust the seasoning with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.