Julienne the Yellow Onion (3).
Cut the Bacon (1 pound) into lardons.
Render the bacon lardons in a pan over medium low heat.
When the lardons are nice and crispy, take them out of the pan. Do not wash the pan or get rid of the fat, it will be used for caramelizing the onions.
Add onions to the pan with some Salt (to taste) to help pull out the moisture. Scrape the bottom of the pan to prevent scorching.
Cook, partly covered, stirring occasionally, until the onions are very soft and caramelized, about 1 to 2 hours.
As the onions caramelize, roughly chop the Tuscan Kale (2 pound).
Add kale to the onions, along with the Granulated Sugar (1 tablespoon) and a heavy pinch of Salt (to taste) and Ground Black Pepper (to taste).
When the kale releases its moisture, add the Raisins (1/3 cup) and continue to cook for 30 minutes to an hour, until the kale is quite tender.
While waiting, prepare the Hazelnuts (1/2 cup) by chopping them.
Add several swirls of Apple Cider Vinegar (1/4 cup) and taste. Adjust the taste to your preference with the vinegar, sugar, salt and pepper.
Finish by mixing in the bacon and hazelnuts. Reserve some of each to top the finished dish.
Transfer the braised kale to a serving dish. Top with the remaining bacon lardons and hazelnuts. Serve and enjoy!