Portion Size: ½ cup kale 

Ingredients: Yields: 8 servings

Ingredients	Notes:
6 slices bacon, chopped
1 small onion, diced	Washed, peeled and diced
2 gloves garlic, minced	Washed, peeled and minced
1½ pounds kales (or spinach or Greens)	Washed, tough stems removed, and chopped
2 tablespoons olive oil
½ cup low sodium chicken stock
⅓ cup heavy cream
1 teaspoons fresh lemon juice
salt and pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large sauté pan, cook the bacon over high heat until crisp.	Cook until internal temperature reaches 145°F for 15 seconds.
2	Remove with slotted spoon and drain on paper towels.
3	Drain off all but 2 tablespoons fat from the pan and return the pan to medium high heat.
4	Add the butter and when melted add the onions and garlic, stirring until soft.
5	Add the kale and stir to combine.
6	Cover and reduce the heat to medium low. Cook stirring occasionally, until the kale is tender, about 5 minutes.
7	Uncover add the cream and lemon juice. Increase the heat to medium high.
8	Cook stirring occasionally, until most of the liquid has evaporated and the kale is tender.	Cook until internal temperature reaches 135°F.
9	Add the bacon and adjust the seasoning to taste.

Variations: Kale can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.