Cut two slices of bacon into pieces and brown well in a skillet. Remove bacon pieces to a paper towel lined plate to drain.
Cut three red potatoes into 1/4-inch thick slices and cook in salted, boiling water until done but not mushy.
Cut one small onion into thin slices and brown in the bacon grease.
Wash and slice one large bunch of kale into 1/2-inch pieces. Add to skillet with onions. Season with salt and pepper. Cook and stir until kale is tender. If necessary, add water to the pan to prevent sticking.
When kale is done, add potatoes and heat through. Sprinkle with reserved bacon pieces. This would also work well with Swiss chard or spinach. Enjoy!