2 lbs. Kale
2 slices bacon, diced
1/2 c. finely chopped onion
1/2 c. water
1 bay leaf
1/4 tsp. ground cumin
1/4 tsp. ground pepper to taste
4 lemon wedges

Wash Kale thoroughly and strip leaves from the tough center ribs and cut out any blemished areas. In a heavy skillet, lightly brown the bacon. Add the onion, Kale, water, bay leaf, cumin, salt, and pepper. Cover and simmer for 15 minutes or until tender, stirring occasionally. Discard bay leaf and serve with lemon wedges. Yield: 4 servings.