Sauteed Kale with Onion and Bacon

1. 1

   Stack a few kale leaves and roll them lengthwise into a cigar shape.

2. 2

   Cut the leaves crosswise into 1/4 inch wide strips with a sharp knife.

3. 3

   Repeat with the remaining kale leaves.

4. 4

   (See note.)

5. 5

   Heat the olive oil in a wide 6 to 8 quart pot over moderate heat.

6. 6

   Add the bacon, and cook, stirring occasionally, until browned but still soft, then use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain.

7. 7

   Pour off and discard all but 3 tablespoons of oil and fat from the pot, and then add the onion, garlic, and red pepper flakes, and cook over low heat, stirring, until softened, 5 to 7 minutes.

8. 8

   Add the kale, bacon, and smoked paprika to the pot, and cook, turning with tongs, until the kale is wilted and bright green, about 1 minute.

9. 9

   Add the stock or water and simmer, partially covered, until the leaves are just tender, 6 to 10 minutes.

10. 10

    Add the vinegar, and toss to combine; taste for seasonings, and add salt, pepper, or more vinegar as desired.

* Per serving · 4 servings · Values may vary.