6 cups rinsed, stemmed, and chopped kale (about 1-1/2 pounds)
2 bacon slices, chopped
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup low-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1. Cook the kale in a large pot of boiling water until the color brightens, 15-30 seconds. Drain the kale in a colander.
2. Heat a large nonstick skillet, then add the bacon. Cook, stirring, until the bacon is browned, about 3 minutes. Add the onion and garlic and saute until the onion is translucent, 3-5 minutes. Add the kale, broth, salt, and pepper. Cook, uncovered, stirring occasionally, until the kale is tender and most of the liquid has evaporated, about 15 minutes. Serve at once.
(Per serving: 82 calories, 3 g total fat, 1 g saturated fat, 3 mg cholesterol, 257 mg sodium, 12 g total carbohydrate, 2 g dietary fiber, 5 g protein, 144 mg calcium)