Kale with Bacon and Onions

I found this recipe in an issue of Cooking Light and I've only changed it a little. It is SO GOOD. Ben likes it, too. The bacon doesn't add that much, for me, but Ben probably wouldn't eat it so readily if it did not feature bacon.

2 tsp. olive oil
1 cup chopped onion
1 bunch of kale, chopped, about 10 cups, divided
1/2 cup chicken broth, divided
1/4 tsp. salt, divided
1/4 tsp. crushed red pepper, divided
freshly ground black pepper to taste
4 bacon slices, cooked and crumbled

Heat oil in a Dutch oven or big pasta pot over med/high heat. Add onion to pot and saute for 5 minutes or until onion is tender and begins to brown. Add 5 cups kale, 1/4 cup chicken broth, half the salt, and half the peppers to pot. Cover, reduce heat, and cook for 4-5 minutes. Add remaining kale, broth, salt and peppers to pot. Cover and cook 15 minutes or until tender, stirring occasionally. Sprinkle with bacon.