Braised Kale with Red Bell Pepper and Bacon

• 8 ounces slab bacon, diced
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• Kosher salt
• 1 bunch kale, stemmed and cut into pieces
• Pinch red pepper flakes
• 2 tablespoons apple cider vinegar
• Freshly ground black pepper

1. Render the bacon until crispy in a Dutch oven over medium-high heat.
2. Remove and set aside on a paper towel-lined plate.
3. Add the onions and bell pepper and sprinkle with salt.
4. Stir to combine and saute until translucent, about 5 minutes.
5. Add the kale and red pepper flakes and toss to combine.
6. Allow the kale to wilt, about 2 minutes.
7. Turn off the heat and toss in the apple cider vinegar.
8. Taste and adjust the seasoning with salt and pepper.

bacon, onion, red bell pepper, kosher salt, kale, red pepper, apple cider vinegar, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/guy-fieri/braised-kale-with-red-bell-pepper-and-bacon-recipe.html (may not work)