340 g  Butternut Squash , cut into 1/2-inch diced cubes

225 g  Parsnips , peeled and cut into 1/2-inch diced cubes

8  Back Bacon Rashers , cut crosswise into thick slices

0.5  Small Onions , chopped

Himalayan Pink Salt , several pinches

Ground Black Pepper

2  Garlic Cloves , chopped

0.25 tsp  Crushed Red Pepper Flakes

2 tbsp  Olive Oil

170 g  Kale , stems removed and leaves sliced thin

1 tsp  Sherry Vinegar