8 slices bacon
1 bunch kale (8 ounces), stemmed and thinly sliced (4 packed cups) (I used spinach)
1 tablespoon extra-virgin olive oil
1 pint grape tomatoes
2 teaspoons salt
1 tablespoon white wine vinegar
1 tablespoon sugar
5 cups cooked brown rice
1 avocado, thinly sliced
1/4 cup shelled sunflower seeds
In a large, heavy skillet, cook the bacon over medium heat until crisp, about 10 minutes; transfer to a paper towel and discard all but 1 tablespoon of the grease. Add the kale and 3 tablespoons water; cover and cook over medium to medium-low heat until tender, about 8 minutes.
Meanwhile, in a medium skillet, heat the olive oil. Add the tomatoes and 1 teaspoon salt and cook over medium heat, shaking the pan occasionally, until the tomatoes are softened, about 8 minutes.
In a small bowl, mix the vinegar, sugar and remaining 1 teaspoon salt until dissolved; stir into the rice.
To serve, divide the rice among 4 bowls and layer with the kale, tomatoes, avocado, bacon and sunflower seeds.