Quick Kale with Bacon and Onions

Ingredients

• 0.1 teaspoon pepper black
• 2  bacon crumbled cooked
• 0.1 teaspoon pepper red crushed
• 0.5 cup less-sodium chicken broth fat-free divided
• 10 cup kale divided chopped
• 6  lemon wedges 
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 0.3 teaspoon salt 

Equipment

• frying pan
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add onion to pan; saut 6 minutes or until onion is tender and begins to brown.
3. Add 5 cups kale, 1/4 cup broth, salt, and peppers to pan. Cover, reduce heat, and cook 4 minutes.
4. Add remaining 5 cups kale and remaining 1/4 cup broth to pan. Cover and cook 16 minutes or until tender, stirring occasionally.
5. Sprinkle with bacon.
6. Serve with lemon wedges.