2 strips bacon
1 Tbs. unsalted butter
1 small onion, finely chopped
1 lb. Kale, stems removed, roughly chopped
Salt and freshly ground pepper
Pinch of ground all spice
1 Tbs. red wine vinegar
1 lemon. Sliced thin
Sauté the bacon strips in a large skillet until crisp.Drain on paper towels.Crumble and reserve.
Add the butter to the bacon drippings in the skillet.Cook the onion over medium-low heat until golden, about 5 minutes.
Meanwhile, rinse the Kale in cold water.
Add the Kale to the skillet, with just the water that clings to the leaves.Cook, covered, stirring occasionally, until tender, 15 to 20 minutes.Add salt and pepper to taste, the allspice, and the vinegar.Sprinkle with the reserved bacon and garnish with lemon slices.Serves 4.
