red kale with smoky tempeh bacon and cider vinegar

i had to do something with this beautiful curly kale. these winter greens have a smoky, vinegary, good ol' southern flavor. try it with some black eyed peas, cornbread, mashed potatoes, and vegan sausages - recipes coming soon! if you don't have any fakin bacon, any smoked tempeh or tofu would work. mmm... smoked tofu...

serves 4.

1 tbsp. cooking oil (i used organic coconut to sneak in some healthy medium chain fats)
2 slices tempeh fakin bacon, cut crosswise into 1/4" strips
1/2 medium onion, coarsely chopped
1 bunch red kale, tough stems discarded
1 tbsp. apple cider vinegar
sea salt and freshly ground pepper to taste

heat oil in a large saucepan over medium heat. add fakin bacon and onion, and cook until onion is tender, stirring occasionally, about 10 minutes. rinse kale well, removing any grit, but don't dry. coarsely chop or shred (i used my hands).

 
gradually add to onion mixture, stirring until wilted.  reduce heat to low, cover, and cook until tender, another 10 minutes or so. increase heat, uncover, and cook until most of the liquid evaporates. stir in vinegar, salt, and pepper. serve immediately!