Sunday, March 12, 2017
KILLER KALE SALAD
Thank you Carol for sending me this recipe! It's so good😁
4 thin slices bacon, cut into bits
1 Tbsp. butter
1 medium red onion, halved and sliced
8 oz. white mushrooms, sliced
1/2 c. white wine ( subbed with chicken broth)
Kosher salt and freshly ground black pepper
3/4 c. olive oil
1/4 c. balsamic vinegar
1/2 tsp. dried thyme
1 lb. kale
4 oz. goat cheese, crumbled ( subbed fresh Parmesan cheese)
Fry the bacon bits in a skillet over medium heat until slightly crisp. Drain the bacon on a paper towel.
Pour out most of the grease from the skillet and add the butter. Add the onions and cook over medium-low heat until soft, 10-15 minutes. Remove them to a plate. Add the mushrooms and stir, then add the wine and some salt and pepper. Turn the heat to medium-high and cook until most of the wine has evaporated and the mushrooms are soft, for several minutes. Set aside.
Add the olive oil, vinegar, thyme and some salt and pepper to a mason jar and shake it to combine.
Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Add the mushrooms, onions and bacon and toss again. Finally, add the goat cheese and more dressing if needed and toss. (Reserve any extra dressing for another use.)
Serve it up and enjoy. 6 servings.
Source: Ree Drummond @ Food Network
Featured 3/19/17 on Jay Tried and True Smell Good Sunday