herbed chicken breast and sauteed kale

Pretty simple, really. I took boneless, skinless chicken breast halves, rubbed them with a little olive oil and sprinkled them with black pepper, dried rosemary, and dried thyme. They went into a 425 degree oven for about 25 minutes. Meanwhile, I washed a big bunch of kale, trimmed the stems off and cut into bite-sized pieces. In a large pot, I browned a little bit of chopped bacon. Once it was crisp, I removed it and added a chopped Vidalia onion. The onion cooked until it was softened somewhat, then I removed it and set it aside, and added the kale, tossing well to coat. I added about a half cup of low-sodium chicken stock, covered the pot and let the kale cook, stirring occasionally, for about 10 minutes. When the kale was almost tender, I added the onion and bacon back in and cooked for another couple of minutes, then removed from heat and tossed with a splash of apple cider vinegar before serving.