Bacon with Creamy Spinach and Kale

(recipe serving size – 3-4 people)

For the bacon, spinach and kale:

10 oz whole leaf spinach, fresh (stems cut)

2 cups chopped kale, packed

1 small onion, diced

1 red bell pepper, chopped

1 tb bacon fat or olive oil

8 oz bacon, cubed

1 tsp crushed red pepper flakes

1/2 tsp kosher salt

3 cloves garlic, sliced

1/4 cup fresh parsley, finely chopped

8 oz sour cream

1/4 cup of grated parmesan for garnish

Brown bacon in bacon fat or olive oil over medium to medium-high heat for 10 minutes. Drain all but 1 tb of bacon fat. Sauté onion with salt and crushed red pepper flakes for 3-4 minutes. Add the bell pepper. Sauté for 8 minutes. Add the garlic and parsley. Sauté for another 2 minutes. Add the spinach and cook until wilted. Add the kale and cook until wilted. Toss until the spinach, kale, peppers, onion and garlic are fully incorporated.

Add the sour cream and simmer for 10 minutes. Transfer to a serving dish and keep warm in the oven until you are ready to serve. Garnish with the grated parmesan just before serving.