GLUTEN-FREE | DAIRY-FREE
This kale salad is a lot like a BLT in a bowl. You'll find the classic flavors of bacon and tomato, but with a different leafy green vegetable: kale.
Kale is a nutritional powerhouse, full of vitamins, minerals, antioxidants, and compounds that protect against cancer and help our livers detoxify our bodies.
This bread-free version of the classic BLT is good news for people who are allergic to gluten and those trying to eat fewer grains.
(Eating too many easily digestible carbohydrates like those found in bread can increase the risk for diabetes, cardiovascular disease, Alzheimer's disease, and cancer.)
If you don't have organic kale, or can't find it, substitute any other organic leafy green vegetable like Swiss chard or beet greens. If you can't find pasture-raised bacon, or if you don't eat bacon, add a few anchovies instead.
This kale salad can be served as a side dish, along with fish, chicken, beef, or lamb. Or make it a vegetarian main course by adding some chick peas or cubed tofu. This recipe makes 2 main course portions, or 4 to 5 side dish servings.
Use a kitchen shears to cut the bacon into 1-centimeter pieces and drop them into a large stainless steel or cast iron skillet. Cook them over medium-low heat until the fat has rendered and the bacon starts to crisp.
Add half of the kale and sprinkle in some sea salt, then add the rest of the kale and a bit more sea salt. Cover and cook until the kale has wilted. If there isn't enough room in the skillet for all of your kale at once, allow the first half to cook down a bit before adding the rest.
Add the tomatoes and grate in the garlic cloves. Cover and continue to cook, stirring occasionally, until the kale is tender, the tomatoes have started to break down, and the garlic flavor has softened.
Taste for seasoning and adjust if necessary. Serve immediately.
This kale salad is a lot like a BLT in a bowl. You'll find the classic flavors of bacon and tomato, but with a different leafy green vegetable: kale.
Kale is a nutritional powerhouse, full of vitamins, minerals, antioxidants, and compounds that protect against cancer and help our livers detoxify our bodies.
This bread-free version of the classic BLT is good news for people who are allergic to gluten and those trying to eat fewer grains.
(Eating too many easily digestible carbohydrates like those found in bread can increase the risk for diabetes, cardiovascular disease, Alzheimer's disease, and cancer.)
If you don't have organic kale, or can't find it, substitute any other organic leafy green vegetable like Swiss chard or beet greens. If you can't find pasture-raised bacon, or if you don't eat bacon, add a few anchovies instead.
This kale salad can be served as a side dish, along with fish, chicken, beef, or lamb. Or make it a vegetarian main course by adding some chick peas or cubed tofu. This recipe makes 2 main course portions, or 4 to 5 side dish servings.
2 slices pasture-raised bacon
1 bunch organic kale, chopped
Sea sat
Ground peppercorn
2 cloves garlic
1 cup halved cherry tomatoes (about 2 handfuls of tomatoes, halved)
Add half of the kale and sprinkle in some sea salt, then add the rest of the kale and a bit more sea salt. Cover and cook until the kale has wilted. If there isn't enough room in the skillet for all of your kale at once, allow the first half to cook down a bit before adding the rest.
Add the tomatoes and grate in the garlic cloves. Cover and continue to cook, stirring occasionally, until the kale is tender, the tomatoes have started to break down, and the garlic flavor has softened.
Taste for seasoning and adjust if necessary. Serve immediately.
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