Servings: 4

3 center-cut bacon slices 3 center-cut bacon slices
¾ cup vertically sliced red onion ¾ cup vertically sliced red onion
8 cups kale (lacinato or Tuscan) stemmed and chopped 8 cups kale (lacinato or Tuscan) stemmed and chopped
⅔ cup unsalted chicken stock ⅔ cup unsalted chicken stock
1 tbsp sherry vinegar 1 tbsp sherry vinegar
1 tsp. maple syrup 1 tsp. maple syrup

1. Cook bacon in a Dutch oven over medium-low heat until crisp. Remove from pan; crumble. Increase heat to nedium. Add onion to drippings in pan; sauté 3 minutes. Add kale; cook 2 minutes or until kale begins to wilt, stirring occasionally. Add stock; cover and cook 4 minutes or until tender, stiring occasionaly. Stir in vinegar and syrup. Sprinkle with crumbled bacon.

76 cal  76 cal
2g fat  2g fat
5g protein  5g protein
11.2 g carbs  11.2 g carbs
1.9g  fiber  1.9g  fiber