Place a large skillet over medium heat with bacon strips. Cook for 3 to 4 minutes on each side, or until crisp. Set aside, and chopped into pieces when cool.

Wipe some of the grease from the skillet, and in coconut oil, and place over medium high heat. Add garlic and onion and sauté for three minutes, or until translucent. And cauliflower rice and cook, stirring occasionally for 6 to 7 minutes, or until soft.

Add kale and sauté for 2 minutes, or until wilted. Add chicken broth and bring to a boil, then reduce heat to simmer for 3 to 4 minutes, or until thickened.

Stir in bacon bits and parsley, and serve with lemon wedges.