Braised Kale w/Jowl Bacon, Onions, and Parsley

Here the rich fat of the jowl bacon balances the saintly qualities of kale. Jowl bacon (also known as guanciale) is made the same way as regular bacon but uses the fatty cheeks of the pig in place of the fatty belly. I like it because it is a good use for an underappreciated part of the pig, but bacon, ham hocks, pancetta, or even anchovies will give you the same result. The beer provides acidity to lift the flavors of both the kale and the bacon. White wine, hard cider, or vinegar (but use