In a large pan on med/high heat, heat 2 tsp of olive oil.

Cut the onion into quarters, and then into slices and place into the pan.

Stir the onions to coat in oil, and spread them out evenly over the pan.

Turn to medium low and cook until brown and soft, about 30-40 minutes, stiring occasionally. You may need to add more oil if the onions start sticking together.

While the onions caramelize, cut the bacon into 1 inch pieces .

Heat remaining 1 tsp of olive oil in a medium sized pan,on med/high heat,

Put the bacon in the pan, turn to medium heat and cook until the bacon is crispy, about 5 minutes, flipping half way through. Once they are cooked, take off heat and set aside,

While all this cooking is going on, its time to chop the kale. Set aside.

When the onions are all done and have achieved caramelized goodness, add in the cooked turkey bacon and the kale.

Turn back up to medium heat and cook until the kale begins to wilt, about 2-3 minutes.

Add the garlic,red wine vinegar, tamari, low sugar maple syrup, salt and pepper and mix well. Really scrape the bottom of the pan to get all the yummy onion bits.

Devour!