Asian Asparagus With Purple Kale

1 bunch asparagus, cut into 1-inch pieces
1/8 lb bacon, diced
2 cloves garlic, sliced
½ inch piece fresh ginger, minced
Dash red pepper flakes
½ cup white wine or chicken broth
1 bunch purple kale, chopped
2 tsp sesame oil
1 Tbsp rice wine vinegar
2 tbsp white wine
1 Tbsp soy sauce
1 Tbsp sesame seeds

Sauté bacon in a large skillet until browned. Remove to a paper towel. Leave about a scant tablespoon of drippings in pan and add asparagus. Sauté for about 2 minutes, then add the garlic, ginger and pepper flakes. Cook another two minutes, until fragrant. Remove to a bowl.

Add wine or broth to skillet and toss in kale. Salt and pepper to taste. Cook for about 10 minutes, covered, until kale softens, stirring every so often. Add remaining ingredients and return asparagus mixture to skillet. Heat through and tip into serving bowl.