Wilted Kale with Bacon and Vinegar

Lacinato cabbage is also called Tuscan, dinosaur or black cabbage. You can also use regular curly cabbage.
Bake the bacon in a roasting pan over medium-low heat until crisp. Remove from the pan; crumble. Increase the heat to medium. Add the onion to the filling in the pan; simmer for 3 minutes. Add the cabbage; cook for 2 minutes or until the cabbage begins to wilt, stirring occasionally. Add the stock; cover and cook for 4 minutes or until tender, stirring occasionally. Add vinegar and syrup. Sprinkle with chopped bacon.VariantsCoconut, ginger and lime: Preheat a roasting pan over medium-low heat. Add 1 tablespoon of coconut milk and 1 teaspoon of canola oil. Add 1 minced jalapeno without seeds and 2 teaspoons minced ginger; cook for 1 minute. Add 8 cups chopped cabbage; cook for 2 minutes. Add 1/4 cup light coconut milk, 1/4 cup water, and 1/2 teaspoon sugar; cover and cook for 4 minutes. Add 1/4 cup light coconut milk, 2 teaspoons lime juice, and 1/8 teaspoon kosher salt. Per 4 servings (serving size: 1/2 cup) CALORIES 69; FAT 4 g (sat. 8 g); SODIUM 99 mgFarro with walnuts: Prepare 1 cup of farro with mother-of-pearl. Preheat a roasting pan over medium-low heat. Add 2 teaspoons of walnut oil and 3 1/2 cups of chopped cabbage; cook for 2 minutes. Add 1/3 cup unsalted chicken stock; cover and cook for 4 minutes. Combine 4 teaspoons of sherry vinegar and 1 teaspoon of maple syrup in a bowl. Add the farro, 2 teaspoons of walnut oil, and 1/4 teaspoon of kosher salt. Add the cabbage mixture and 2 tablespoons of toasted chopped walnuts. Per 4 servings (serving size: 3/4 cup) CALORIES 256; FAT 1 g (sat 7 g); SODIUM 143 mgGolden shallots: Preheat a roasting pan over medium-high heat. Add 2 tablespoons olive oil; stir to coat. Add 2 chopped shallots; cook for 5 minutes or until golden brown, stirring frequently. Add 8 cups chopped cabbage, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the pan; cook for 2 minutes. Add 2/3 cup unsalted chicken stock; cover and cook for 4 minutes or until tender, stirring occasionally. Per 4 servings (serving size: 1/2 cup) CALORIES 109; FAT 3 g (sat 1 g); SODIUM 200 mg