In a small saucepan over medium heat, bring all the ingredients to a boil. Simmer for about 10 minutes or until the wine is syrupy. Strain the wine reduction through a sieve. Set aside.
Meanwhile, in a large skillet over medium heat, lightly brown the garlic in the oil. Add the bread and continue cooking, stirring frequently, until the bread begins to brown and turn crisp. Set aside on paper towels.
In the same skillet over medium-high heat, brown the bacon, onion and garlic in the oil. Add and brown the green beans and
broccoli. Add the kale and continue cooking for about 5 minutes or until it begins to wilt. Add oil if needed. Lightly season with salt and pepper as the reduction already contains pepper.
On a large serving platter, spread the vegetables, top with croutons and drizzle with the red wine reduction.
Delicious with Pork and Mushroom Stuffed Turkey as well as with grilled red meat or sausages.