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Quick Cooked Greens with Bacon and Onions

Ingredients

2 tsp. apple cider vinegar

1 1/2 tsp. sea salt

1/2 c. chicken broth

2 garlic

1/2 med. yellow onion

2 tsp. extra virgin olive oil

2 pce. uncured bacon

1 lbs. kale

Directions

Bring enough water to cover the kale (or substitute collard, mustard, or turnip greens - or use a combination of your favorites) to a boil in a dutch oven or deep saute pan. Add salt and greens, stir until wilted. Cover and cook until greens are just tender, about 7 minutes. Drain in colander. Rinse pan with cold water to cool, then refill with cold water. Pour greens back into cold water to stop the cooking process. Gather a handful of greens, lift out of water and squeeze until only droplets fall from them. Set aside. Fry bacon in a large saute pan over medium-low heat until crisp. Remove with slotted spoon (let cool and dice). Now you can use the bacon grease, but I drain it off and use just a bit of butter and olive oil mixed. Add minced garlic and chopped onions, and saute until softened. Add kale and saute, stirring to coat with oil. Add 1/4 cup of chicken stock, cook and cover over medium-high heat until greens are tender and most of stock has been absorbed (add extra stock if necessary), about 5 minutes. Sprinkle with apple cider vinegar (optional) and bacon bits. Serve.