Kale with Roasted Beets and Bacon

Ingredients

• 4 tablespoons apple cider vinegar 
• 8 ounces applewood-smoked bacon diced thick-cut
• 14 ounces beets 
• 1.5 pounds kale washed stemmed cut into 1-inch pieces
• 6 servings kosher salt and freshly cracked pepper black
• 0.3 cup chicken stock see low-sodium
• 1 tablespoon olive oil 

Equipment

• frying pan
• paper towels
• oven
• aluminum foil

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 425 degrees F.
3. Wash and trim the beets, removing both ends.
4. Place them on a 12-inch square sheet of heavy-duty aluminum foil.
5. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
6. In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon).
7. Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
8. Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar.
9. Add the bacon, stir to combine and season with salt and pepper.
10. Serve immediately.