Kale with bacon and honey mustard

Ingredients

• 10-15 large stalks of kale (maybe 1.5 lbs?)
• 1 cup chicken stock
• 1 tbsp honey mustard
• 6 slices of bacon, cut in half
• 3 cloves garlic
• salt and pepper, to taste

Add the bacon and garlic to a large (preferably thick-bottomed) pot and turn to high heat. Let cook until bacon is crispy.
In the meantime, de-vein the kale and chop it finely. Wash it thoroughly. Set aside to drain.
Once the bacon is crisp, remove it from the pot and set it on some paper towels to dry. Make sure you keep most of the bacon fat and garlic in the bottom of the pan.
Add the kale to the pot, turn to medium heat, and cover. Once kale has been reduced in volume by about half, add half of the chicken stock (1/2 cup). Cover again. Once kale has been reduced even further in volume, add the other 1/2 cup of stock. Make sure to stir well in order to get as much bacon grease as possible on the leaves.
When the kale is just about done, add the honey mustard and stir well.
When you are satisfied that the kale has been thoroughly coated, remove it and put it in a serving bowl. There should still be a reasonable amount of honey mustard/chicken stock mixture in the bottom of the pot. Thicken it in the way you see fit -- cook it down forever, or add some cornstarch mixed with water. When it's thick, drizzle it over the top of the kale. Eat.

Thoughts: The idea to add honey mustard was my father's, and I think it worked really well. The original idea was actually to add dijon mustard + a little bit of brown sugar, but we only had honey mustard, so we used that instead. My dad thought it came out a little too sweet; in the future we would try to actually have some dijon on hand. I thought it was pretty delicious. This recipe makes kale the best vegetable in the world. Dan also liked it a lot. I give it two thumbs up.

Disaster Index:1/10 awesome