4small Vidalia onions, cut into half-moon slices (about 5-6 cups of sliced Vidalia onions)
1/2teaspoonblack pepper
2loosely packed cups of baby kale
1/2teaspoonfresh thyme leaves
1/2cupreduced-fat feta cheese
1pie crust
Instructions
In a saute pan (medium-sized with high sides), fry the bacon over medium-high heat.
Remove bacon to a paper-towel lined plate. Reserve grease.
Preheat oven to 400°F.
Reduce heat to medium and add onions and pepper to bacon grease; continue cooking, stirring frequently. Cook onions for 10-15 minutes or until softened and translucent.
Add baby kale, bacon, and thyme. Continue to cook for 2-3 minutes or until kale is wilted. Remove from heat and stir in feta.
Roll out pie crust to a circle about 14 inches in diameter. Place on a parchment paper lined baking sheet (you can roll it right on the parchment paper to keep things easy!).
Place onion mixture in the middle of the pie crust, leaving a 1 1/2-inch to 2-inch border clear around the edges. Carefully fold the edges over on top of the filling.
Place in preheated oven and bake for 30 – 35 minutes or until crust is golden brown.
Let cool on baking sheet for 10 minutes or more before serving warm.