5 cups kale, coarsely chopped
3 cups cabbage
1/2 cup red or yellow bell pepper, chopped
3 or 4 cloves garlic, minced
3/4 cup beef broth
1/2 cup red wine
1/3 cup gruyere cheese, shredded
3 tbsp olive oil
Heat 1 tbsp olive oil on medium high in a large pot. Add the bacon and cook til crispy. Remove bacon from pan when done, set on a plate covered with a paper towel to cool. Drain the excess cooking fat (but leave a bit for flavor) and return pot to stove.
Add another tbsp olive oil to the pot, return heat to medium. Add the bell pepper, saute for a few minutes until it begins to soften. Add the garlic and cook for another minute. Then gradually stir in the kale and cabbage along with another tbsp oil. Raise heat to medium high, and continue cooking stirring until the kale begins to wilt a bit, about 3 minutes.