- 6 slices bacon
- 1 onion, chopped
- 1 bunch kale, stemmed and chopped
- 6 cloves garlic, minced
- 2 ounces cashews, or to taste
- 1 teaspoon rice vinegar, or to taste
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease in skillet.
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Cook and stir onion in the bacon grease over medium heat until softened, 5 to 10 minutes. Add kale; cook and stir until slightly wilted, 2 to 3 minutes. Stir garlic into kale mixture and cook until garlic is fragrant, about 1 minute.
Transfer kale mixture to a serving bowl; crumble bacon, sprinkle cashews, and drizzle rice vinegar over kale.