Creamed Kale

6 slices bacon, chopped
1 small onion diced
2 gloves garlic, minced
1 ½ pounds kales, tough stems removed, coarsely chopped
2 T. butter or margarine
½ cup Chicken Stock
1/3 cup heavy cream
1 t. fresh lemon juice
Salt and Pepper
In a large sauté pan, cook the bacon over high heat until crisp. Remove with slotted spoon and drain on paper towels. Drain off all but 2 T. fat from the pan. Return the pan to medium high heat. Add the butter and when melted add the onions and garlic. Cook, stirring until soft. Add the kale and stir to combine. Add the stock and stir. Cover reduce the heat o medium low and cook stirring occasionally, until the kale is tender, about 5 minutes. Uncover add the cream and lemon juice. Increase the heat to medium high. Cook stirring occasionally, until most of the liquid has evaporated and the kale is tender. Add the bacon and adjust the seasoning to taste