Sauteed Kale with Balsamic and Bacon

2 slices bacon
1 shallot, minced
2 cloves garlic, minced
2 Tbsp. Dijon mustard
2 Tbsp. balsamic vinegar
1 c. (or more) low-sodium chicken broth
1/2 lb. kale, chopped
salt & pepper, to taste

In a large skillet or saucepan, over medium heat, cook bacon and set aside, keeping the drippings in the pan. Add diced shallot and garlic and cook til done, stirring frequently to avoid burning. Add Dijon mustard, balsamic vinegar, and chicken broth, and bring to boil. Dice bacon and return to the pan. Add kale and toss to coat, adding more broth if needed. Cover and cook for 5 mins, until kale is bright green and tender, tossing often with liquid. Serves 3-4. Or one of a veggie freak like me :)

This printable recipe from A Teaspoon and A Pinch.