1 bunch of rapini- ends trimmed
1/2 onion, finley sliced
1 red plum, pitted and finley diced
4 strips bacon, sliced into 1/4 inch thick strips
1 tablespoon balsamic vinegar
Pinch of kosher salt
In a large skillet, cook bacon on medium heat until crispy. Using a slotted spoon, remove and set aside keeping bacon fat in the pan.
Add in sliced onion, a pinch of salt and toss to coat until onions begin to turn transparent. Stir in diced plums and let cook down until plums begin to melt into the onions, about 3 minutes. Pour in balsamic vinegar and reduce for one minute.
Place rapini carefully in pan and use tongs to coat rapini with balsamic, cover with a tight fitting lid and let steam for 3-5 minutes until rapini turns bright green and is tender but still firm.
Remove from heat. Transfer to serving plate and top with bacon and onions.