- 2 large bunches fresh kale (about 2 pounds)
- 3-4 slices extra-thick-cut bacon, cut across into ¼-inch-wide julienne
- 1 medium yellow onion, split lengthwise and thinly sliced
- kosher or fine sea salt
- freshly ground black pepper
- splash of water
- Wash the greens in several changes of water until no gritty soil remains on the leaves. Strip away any large, tough stems. Leave small leaves whole or tear them in half, and stack, roll, and cut larger leaves across into 1-inch-wide strips. Set aside in a large bowl.
- Cook the bacon in a skillet over medium heat, stirring frequently, until browned and its fat is rendered, about 5 to 10 minutes. Add the onion, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden, about 5 minutes.
- Raise the heat to medium-high, add a handful of kale, and toss until it is wilted. Continue adding kale by the handfuls, stirring constantly, and allowing each addition to wilt before adding more.
- When all the kale is in the pan, season it with salt and pepper to taste, add a splash of water, and reduce the heat to medium-low. Cook until the greens are nearly tender, 3 to 8 minutes, depending on the youth and freshness of the kale. It should be tender but still retain its lovely green color.