Directions:
- Render the bacon until crispy in a Dutch oven over medium-high heat. Remove and set aside on a paper towel-lined plate. Add the onions and bell pepper and sprinkle with salt. Stir to combine and saute until translucent, about 5 minutes. Add the kale and red pepper flakes and toss to combine. Allow the kale to wilt, about 2 minutes. Turn off the heat and toss in the apple cider vinegar. Taste and adjust the seasoning with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.53 Kcal (1304 kJ) | ||
| Calories from fat | 216 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24g | 37% | |
|---|---|---|---|
| Cholesterol | 62mg | 21% | |
| Sodium | 1295.11mg | 54% | |
| Potassium | 36.49mg | 1% | |
| Total Carbs | 1.98g | 1% | |
| Sugars | 1.11g | 4% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 20.14g | 40% | |
| Vitamin C | 15.8mg | 26% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.3mg | 35% | |
| Calcium | 3.9mg | 0% | |
| Amount Per 100 g | |||
| Calories | 325.15 Kcal (1361 kJ) | ||
| Calories from fat | 225.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.05g | 37% | |
|---|---|---|---|
| Cholesterol | 64.71mg | 21% | |
| Sodium | 1351.71mg | 54% | |
| Potassium | 38.08mg | 1% | |
| Total Carbs | 2.07g | 1% | |
| Sugars | 1.16g | 4% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 21.02g | 40% | |
| Vitamin C | 16.5mg | 26% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.6mg | 35% | |
| Calcium | 4.1mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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