Kale with Bacon and Onions

Rinse the kale, remove the leaves, cut out the thick stems and slice the leaves into strips.

Blanch the kale in a pot of boiling salted water until crisp-tender, 3-5 minutes. 

With a slotted spoon lift the kale from the pot, drain and place immediately in a bowl of ice water.

Pour into a colander and drain.

Peel the onion and finely chop. In a large saucepan, cook the bacon until starting to brown. Add the onion to the pan and cook, stirring occasionally until translucent.