Sunday, March 12, 2017


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


  1. Replies
    1. Hope you like it!

      Thanks for stopping by.

  2. This sounds like a great way to eat kale! Thanks for sharing on the What's for Dinner link up!

    1. I still have so much kale in the garden! I'll be looking for more kale recipes. Do you have any that you would like to share?

  3. Sounds amazing! i would love for you to share this at Sunday Fitness & food at

  4. I am not a Kale eater, but this looks so good.

    1. with so much kale in the garden, this is a good way to use it. :-)

      You know me- waste not want not.

  5. This looks good... we have recently begun eating kale salads since they are so healthy for us... and we are enjoying them more than we thought we would. :) Thank you for sharing this one.

  6. I love Kale and this sounds like a wonderful salad!

  7. I'm not a huge fan of Kale but this really looks delicious with all the other flavours. I'm tempted to try. Thanks for sharing with us at #OvertheMoon Link Party I've pinned and shared.
    Sue from Sizzling Towards 60 & Beyond.

  8. You're welcome, Linda! Glad you enjoyed it. Bob and I may actually give this one a try to see if kale is something we'd like. We saw Ree Drummond make it on her show and both of us thought it looked like something we just might like.

    1. The chix broth worked and so did the fresh cheese. It's worth a try.

  9. This sounds so tasty! :)

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!

  10. Your Killer Kale Salad looks so delicious, Linda! I love warm salads like this. I like that you subbed Parmesan for goat's cheese as I like it better! Thank you for sharing this healthy, tasty salad with us at Hearth and Soul.

  11. This salad has been featured on Smell Good Sunday! Check it out tomorrow