5 strips bacon, cut into 1 inch pieces
1 c. chopped onion
1 c. uncooked long-grain brown rice
2 1/2 c. water
1/2 tsp. salt
1 pkg. (10 oz.) frozen chopped kale, unthawed (or spinach or collards)
3 tbsp. white vinegar
1/4 tsp. red pepper flakes, crushed
1 can (15 1/2 oz.) kidney beans, drained

In a 4 quart saucepan, cook the bacon over medium heat until browned. Remove the bacon from the pan with slotted spoon and set aside. Add the onion and cook, stirring, over medium high heat until tender. Add the brown rice and cook, stirring 1 minute.

Add the water and salt; bring to a boil. Reduce heat and simmer, covered, 30 minutes. Add the greens. Simmer, covered, 20 minutes longer, stirring occasionally until greens are defrosted and heated. Stir in the vinegar and pepper, then the beans. Simmer 5 to 10 minutes, or until beans are heated through, stirring occasionally. Stir in bacon just before serving. Serves 8.