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Bacon-Braised Kale

1/2 pound bacon, diced

2 tablespoons olive oil

1 onion, sliced

3 bunches of Tuscan or Red Russiun Kale, stems off and coursely chopped

Juice of 1 lemon

salt and pepper

Saute bacon in olive oil ina Dutch oven or large pot until browned and crisp. Remove bacon with a slotted spoon, leaving fat in pan. Set aside bacon. Add onion to pan, and saute until soft and translucent. Add kale and lemon juice, and cook, stirring until wilted and tender. Add bacon, season with salt and pepper to taste.