2large bunchesItalian Kalesliced crosswise into thin ribbons
Preheat oven to 400°F and line a baking sheet with parchment paper.
Arrange chicken thighs in a single layer on prepared baking sheet and season generously with salt and pepper. Bake 40 minutes or until skin is crispy and meat is tender and cooked through to the bone.
Meanwhile, heat a large skillet over medium-high heat. Add bacon; cook and stir until crisp, about 5 minutes. Add garlic; cook and stir just until fragrant, about 30 seconds. Add kale; cook and stir until kale is mostly tender, 8 to 10 minutes. Season to taste with salt and freshly ground black pepper.
Divide kale between 4 plates and top each with 2 chicken thighs. Serve with lemon wedges.