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 MyRecipes.com (original recipe here). More, please.

Quick Kale with Bacon and Onions (courtesy MyRecipes.com)
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.