Pan-Sautéed Kale and Cabbage

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 6 cups cabbage shredded green
• 6 cups kale shredded
• 1 teaspoon olive oil 
• 1 cup onion thinly sliced
• 0.3 teaspoon salt 
• 1  center-cut bacon lean such as Oscar Mayer

Equipment

• frying pan

Directions

1. Arrange kale and cabbage in a vegetable steamer. Steam, covered, 8 to 10 minutes or until tender.
2. Drain.
3. Meanwhile, heat oil in a nonstick skillet over medium heat.
4. Place bacon in pan and cook until crisp.
5. Remove bacon from pan; crumble.
6. Add onion to drippings in pan; saut 4 minutes.
7. Add kale and cabbage, and cook until thoroughly heated. Stir in crumbled bacon.
8. Sprinkle with salt and pepper.