1lbof kaletough stems removed, leaves rinsed well and left damp, coarsely chopped
Salt and pepper to taste
1tablespoonof fresh lemon juice
1tablespoonof crushed red pepperoptional
In a large skillet over medium high heat cook the bacon until crisp. Remove from skillet with a slotted spoon and drain on paper towels. Drain off all but 2 tablespoons of fat from the skillet.
In the same skillet over medium heat, with the remains of fat from the bacon, sauté onion until translucent, about 2 -3 minutes. Add garlic and let cook for 1 minute, stir constantly. Add the kale, in batches, and mix well until everything is well incorporated. Season with salt and pepper to taste and mix. Add water, cover and cook for 5 minutes. Uncover and cook for 8 minutes, or until kale is tender.
Remove from heat and add the lemon juice and the cooked bacon. Mix to combine.
Transfer to a serving platter and sprinkle with almonds and red pepper flakes, if desired.
Serve and enjoy!
If you want you can substitute bacon for pancetta.