Bacon-Sauteed Kale

Kale is good and good for you. I made mine with turkey bacon and it was a big hit. I didn't do this, but you could serve this for breakfast with potatoes and eggs. Word.

1 bunch Lacinto (or curly–whatever) kale, tough stems mostly removed and leaves chopped
1/4 of a medium onion, chopped
4 or so slices of bacon (I used turkey bacon), diced
1/2 teaspoon crushed red pepper
1/2 tsp Olive oil if using turkey bacon
1tbsp white vinegar
1 tbsp red wine vinegar
Kosher salt and freshly ground black pepper

Do it:
Fry bacon over medium heat in a large skillet. Add onions and saute until they are translucent and soft–4-5 minutes. (Note that if you’re using turkey bacon like I did, things will be lacking in the fat department and therefore dry–add a bit of olive oil as needed.)

Add kale and continue to saute, stirring often, until kale is wilted, dark and heated through, which should only take a minute or two. Season mixture with crushed red pepper, salt and pepper. Add 1/2 c water and vinegar, let cook for about 20 minutes.