Kale with Bacon and Apples

INGREDIENTS

8          cups chopped kale (about 1 pound)
2          slices bacon, cut to ½ inch pieces
1          small onion, chopped
2          cloves garlic, minced
½         cup apple juice
1          tablespoon apple cider vinegar
1          teaspoon dried thyme
1          small apple, peeled and diced to ½ inch (optional)

METHOD

If you purchased pre-chopped kale and it is rather tough, first remove all the stems, cut it to 1 inch pieces and cook the kale in a large pot of boiling water for about 10 minutes. Drain and reserve. If you have found young, tender kale, remove the tough inner stems, chop it to 1 inch pieces and set aside.

In a large skillet over medium heat, cook the bacon until it is crisp. Remove the bacon to a paper towel to drain and discard all but 2 tablespoons of the bacon fat. (Dump it in the garbage, not down the drain.) Add the chopped onion to the skillet and cook for 4 to 5 minutes until tender. Add the garlic and cook for 1 minute.

Add the apple juice, the vinegar and the thyme and mix well, soaking up any brown bits from the bottom of the pan. Add the kale and cook for about 5 minutes. Add the optional apple pieces and cook for 5 minutes. Mince the cooked bacon and serve the kale with a garnish of bacon bits. Will serve four as a side dish.