Not so many meals ago, the mere mention of kale was enough to make me dig in for a second helping of homemade mac and skip the green veg altogether.

Calling it a superfood struck me as overselling. Why the superlative if it’s so great on its own merits?

It’s not like I’d never tried it.

I did once, in a halfhearted sort of way, tossing the produce bag of organic green next to a gallon of Chocolate Moose Tracks. (Which was a very excellent dessert following the underwhelming, bitter salad that preceded it.)

I tried making kale chips next. And they’re fine, but not particularly worth the time and effort IMHO.

But a comes together quick side dish with bacon and onions? Now I’m interested.

Thank you, good people of (original recipe here). More, please.

Quick Kale with Bacon and Onions (courtesy
2 tsp olive oil
1 cup chopped onion
1 10 oz. bag frozen chopped kale
1/2 cup chicken broth (I was out, but made my own using a bouillon cube and a lazy version of this recipe. FYI it works without the chicken. And the celery. And the carrots. Seasonings and water, my friends.)
1/4 tsp salt
1/8 tsp crushed red pepper
1/8 tsp black pepper
2 bacon slices, cooked and crumbled
Sauté bacon in skillet; remove from heat. Add olive oil and sauté onions until cooked through (or blacken them, the way I do almost all my onions!) Add all remaining ingredients and cook until broth is almost fully reduced. MFP entry: Kale with Bacon and Onion, 1 cup, 113 cals.