Ingredients

• 8 ounces slab bacon, diced
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• Kosher salt
• 1 bunch kale, stemmed and cut into pieces
• Pinch red pepper flakes
• 2 tablespoons apple cider vinegar
• Freshly ground black pepper

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Instructions

1. Render the bacon until crispy in a Dutch oven over medium-high heat. Remove and set aside on a paper towel-lined plate. Add the onions and bell pepper and sprinkle with salt. Stir to combine and saute until translucent, about 5 minutes. Add the kale and red pepper flakes and toss to combine. Allow the kale to wilt, about 2 minutes. Turn off the heat and toss in the apple cider vinegar. Taste and adjust the seasoning with salt and pepper.