1. Saute the bacon strips in a large skillet until crisp. Drain on paper towels. Crumble and reserve.
2. Add the butter to the bacon drippings in the skillet. Cook the onion over medium-low heat until golden, about 5 minutes.
3. Meanwhile, rinse the kale in cold water.
4. Add the kale to the skillet, with just the water that clings to the leaves. Cook, covered, stirring occasionally, until tender, 15 to 20 minutes. Add salt and pepper to taste, the allspice, and the vinegar. Sprinkle with the reserved bacon and garnish with lemon slices.
Calories From Fat 33 Protein 3 Total Fat 3 Carbohydrates 11
Calories 82 Dietary Fiber 2 Calcium 154 Iron 1 Sodium 49 Vitamin A 999 Vitamin C 136 Cholesterol 7
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