Makes a nice side dish for two. Any type of kale will do, Very easy to double, triple, etc until pan size becomes limiting factor.

Courtesy of the Washington Post Express (page 36).

• 1/4 lb Kale (can also add in brussels sprouts
• 3 strips bacon (or duck bacon!)
• 1/4 or so cup of chopped onion
• 1 shallot, finely chopped
• 1/4 or less cup of dried cranberries
• 1/4 cup of fresh frying cheese or dry salty cheese

Cut bacon into small pieces and render until bacon reaches chewy consistency. Remove bacon bits and leave bacon fat.

Sautee shallot onions for a few minutes in bacon fat, until beginning to caramelize.

Add kale and sautee until tender.

Add bacon bits, cranberries, and cheese back into pan. Cook for a minute or two - just long enough to warm the cranberries but not melt the cheese too much.

Serve and enjoy!