6 as a side
4 ounces diced bacon
1 Tbs fresh chopped thyme
2 small to medium size onions, peeled, halved and thinly sliced
approx. 8 cups rough chopped fresh kale leaves
2 medium apples, cored and thinly chopped
1/3 - 1/2 cup apple cider (see hints below)
1 Tbs apple cider vinegar
salt and pepper to taste
Get started by crisping up about 4-ounces of diced bacon in a deep, wide, heavy bottomed pot.
Finely chop about 1 Tbs fresh thyme leaves and peel, halve and thinly slice two small to medium size onions.
Once the bacon is nice and crisp take it out of the pan to drain on paper towels and then add the sliced onion to the pan and slowly cook that in the rendered bacon fat.
Stir the onions occasionally as they're slowly softening up and, while that's happening, remove the leaves from the tougher stems of the kale....tearing the leaves into bite size pieces as you go.
The kale is going to shrink down quite a bit as it's cooking so you'll need about 8 cups total.
Once the onions have softened up add the chopped thyme, add the kale and add a scant 1/3 - 1/2 cup apple cider and turn the heat up a bit.
Once the kale has cooked down, add the two peeled, cored and thinly sliced apples and cook them along until they're tender crisp.
Then add the crispy bacon back to the pan, add a little optional splash of apple cider vinegar, season to taste and it's good to go.
Start with less apple cider and add more if needed...this tends to be brothy...especially as the apples start to cook down.
Serve family style or right along side any simply cooked pork or chicken.