Sauteed Kale with Onion and Bacon

• 2 1/2 pounds (about 4 bunches) kale, tough stems and center ribs cut off and discarded
• 2 tablespoons olive oil
• 4 strips thick-sliced bacon, cut into 1/2-inch pieces
• 1 large onion, thinly sliced
• 4 garlic cloves, thinly sliced
• Generous pinch crushed red-pepper flakes
• 1/4 teaspoon smoked Spanish paprika
• 1 cup Chicken Stock (page 28) or water
• 2 teaspoons sherry-wine vinegar
• Kosher salt
• Freshly ground black pepper

1. Stack a few kale leaves and roll them lengthwise into a cigar shape.
2. Cut the leaves crosswise into 1/4 inch wide strips with a sharp knife.
3. Repeat with the remaining kale leaves.
4. (See note.)
5. Heat the olive oil in a wide 6 to 8 quart pot over moderate heat.
6. Add the bacon, and cook, stirring occasionally, until browned but still soft, then use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain.
7. Pour off and discard all but 3 tablespoons of oil and fat from the pot, and then add the onion, garlic, and red pepper flakes, and cook over low heat, stirring, until softened, 5 to 7 minutes.
8. Add the kale, bacon, and smoked paprika to the pot, and cook, turning with tongs, until the kale is wilted and bright green, about 1 minute.
9. Add the stock or water and simmer, partially covered, until the leaves are just tender, 6 to 10 minutes.
10. Add the vinegar, and toss to combine; taste for seasonings, and add salt, pepper, or more vinegar as desired.

kale, olive oil, bacon, onion, garlic, generous, paprika, chicken, sherrywine vinegar, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/sauteed-kale-with-onion-and-bacon-375303 (may not work)