Wilted Kale with Bacon and Vinegar

Ingredients

• 0.7 cup chicken stock see unsalted (such as Swanson)
• 8 cups destemmed lacinato/dinosaur kale stemmed chopped
• 1 teaspoon maple syrup 
• 0.8 cup onion red vertically sliced
• 1 tablespoon sherry vinegar 
• 3 slices center-cut bacon 

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Cook bacon in a Dutch oven over medium-low heat until crisp.
2. Remove from pan; crumble. Increase heat to medium.
3. Add onion to drippings in pan; saut 3 minutes.
4. Add kale; cook 2 minutes or until kale begins to wilt, stirring occasionally.
5. Add stock; cover and cook 4 minutes or until tender, stirring occasionally. Stir in vinegar and syrup.
6. Sprinkle with crumbled bacon.
7. Variations
8. Heat a Dutch oven over medium-low heat.
9. Add 1 tablespoon light coconut milk and 1 teaspoon canola oil.
10. Add 1 seeded minced jalapeo and 2 teaspoons minced ginger; cook 1 minute.
11. Add 8 cups chopped kale; cook 2 minutes.
12. Add 1/4 cup light coconut milk, 1/4 cup water, and 1/2 teaspoon sugar; cover and cook 4 minutes. Stir in 1/4 cup light coconut milk, 2 teaspoons lime juice, and 1/8 teaspoon kosher salt.
13. Serves 4 (serving size: 1/2 cup) CALORIES 69; FAT 4g (sat 8g); SODIUM 99mg
14. Farro & Walnuts: Prepare 1 cup pearled farro.
15. Heat a Dutch oven over medium-low heat.
16. Add 2 teaspoons walnut oil and 3 1/2 cups chopped kale; cook 2 minutes.
17. Add 1/3 cup unsalted chicken stock; cover and cook 4 minutes.
18. Combine 4 teaspoons sherry vinegar and 1 teaspoon maple syrup in a bowl.
19. Add farro, 2 teaspoons walnut oil, and 1/4 teaspoon kosher salt.
20. Add kale mixture and 2 tablespoons toasted chopped walnuts.
21. Serves 4 (serving size: 3/4 cup) CALORIES 256; FAT 1g (sat 7g); SODIUM 143mg
22. Heat a Dutch oven over medium heat.
23. Add 2 tablespoons olive oil; swirl to coat.
24. Add 2 sliced shallots; cook 5 minutes or until golden, stirring frequently.
25. Add 8 cups chopped kale, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to pan; cook 2 minutes.
26. Add 2/3 cup unsalted chicken stock; cover and cook 4 minutes or until tender, stirring occasionally.
27. Serves 4 (serving size: 1/2 cup) CALORIES 109; FAT 3g (sat 1g); SODIUM 200mg