Heat a large sauté pan or braising pan over medium-low. Add bacon to melt (render) the fat; do not brown bacon. Add diced onion and minced garlic and continue to heat until the onions are translucent, stirring occasionally. Add kale and stir until kale gets coated with bacon fat. When kale starts getting soft, add enough chicken stock to cover 2/3 of the way. Bring to a simmer and cover (about 10-15 minutes). Stir occasionally and taste for doneness. Add salt and pepper to taste.