One of my favorite ingredient combinations on the planet is bacon paired with greens and cider vinegar. Here the balance of smoke, salt and sour tastes makes the deep-hued Tuscan kale irresistible.

A classic omelet with a savory twist Sometimes the best meals are the simplest, and this quick kale and bacon omelet proves ...

DIRECTIONS: Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and ...

Preparation. Step 1. Combine vinegar, shallots, and mustard in medium bowl. Gradually whisk in oil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Add onion and kale stems; cook, stirring occasionally, until onion is softened and kale stems are lightly browned, about 5 minutes. Stir in kale leaves, and cook until wilted, 2 to 3 minutes.

Reading this headline, it's hard to imagine kale (a superfood) having anything to do with bacon (a heavy meat product), let alone being the new bacon. But think back several years to the bacon ...