Bacon and Kale Skillet

1. Chop up the bacon and fry in a large skillet over medium high heat until browned and crispy.
2. Drain all but 1 tablespoon of the fat.
3. Dice the onion and add it to the bacon. Fry over medium heat until the onion is softened, 6-8 minutes.
4. Chop up the kale and, once the onion is softened, add it to the skillet little by little, stirring until wilted. Add the sherry or white wine (or a combination of wine and chicken broth) and bring to a simmer. Cook for about 10 minutes, until the liquid has been absorbed/evaporated almost completely.
5. Season to taste with salt and pepper.
6. Serve over rice!