Bacon Kale Salad With Garlic Bread Recipes

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RAW KALE SALAD WITH WARM BACON VINAIGRETTE



Raw Kale Salad with Warm Bacon Vinaigrette image

Provided by Kelly Senyei

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

6 slices bacon
1 1/2 pounds kale, patted dry
1/3 cup toasted nuts, such as walnuts, pecans or almonds
1/3 cup store-bought roasted chickpeas
1/3 cup freshly grated Parmesan cheese
Olive oil, if needed
2 tablespoons minced shallots
1/2 cup apple cider vinegar
1 tablespoon light brown sugar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Lay the bacon in a large skillet over medium heat and cook to your desired crispness, 5 to 10 minutes. Transfer the bacon to a paper towel-lined plate, reserving the drippings and leaving any crunchy bits in the skillet.
  • While the bacon cooks, remove the stems from the kale and discard. Roll up the leaves lengthwise and slice crosswise into thin strips. Transfer to a large bowl; add the nuts, chickpeas and Parmesan.
  • Return the skillet to medium heat and add back 3 tablespoons of the reserved bacon drippings. (If you don't have 3 tablespoons, make up the difference with olive oil.) Add the shallots and cook for 1 minute, stirring constantly. Whisk in the vinegar, brown sugar and mustard, scraping up any brown bits from the bottom of the skillet. Remove the vinaigrette from the heat and season with salt and pepper.
  • Chop the bacon and add it to the bowl. Drizzle in the warm dressing and toss to coat the salad. Serve immediately.

KALE WITH BACON



Kale with Bacon image

The hearty bacon flavor in this side dish makes you forget that you're eating right. Seasoned with garlic, it's a great way to enjoy vitamin-rich kale. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 6

2 bunches kale, trimmed and torn
8 bacon strips, diced
2 large onions, chopped
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add kale; cook for 10-15 minutes or until tender. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onions and garlic until onion is tender. , Drain the kale; stir into onion mixture. Add the salt, pepper and reserved bacon; heat through.

Nutrition Facts :

GARLIC AND BACON KALE



Garlic and Bacon Kale image

Number Of Ingredients 5

6 cups kale, stems removed and coarsely chopped
6 slices bacon
1 small onion, diced
3 cloves garlic, minced
Salt and pepper, to taste

Steps:

  • 1. Cut bacon into pieces. 2. In a large skillet over medium heat, cook the bacon until browned. Remove the bacon to paper toweling to drain. 3. Add the onion to the skillet and cook until softened. 4. Place the kale and garlic in the skillet and stir into the onion. Cook until softened, about 5 minutes. 5. Before serving, sprinkle with the cooked bacon.

KALE & BACON SALAD WITH HONEY-HORSERADISH VINAIGRETTE



Kale & Bacon Salad with Honey-Horseradish Vinaigrette image

Totally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress. -Elizabeth Warren, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 18

10 kale leaves, stems removed, thinly sliced
1/4 cup loosely packed basil leaves, thinly sliced
1/2 cup alfalfa sprouts
4 bacon strips, cooked and crumbled
1/2 cup crumbled feta cheese
1/2 medium ripe avocado, peeled and thinly sliced
1 hard-boiled large egg, chopped
1 cup grape tomatoes, chopped
VINAIGRETTE:
1/3 cup olive oil
3 tablespoons lemon juice
2 tablespoons prepared horseradish
2 tablespoons honey
1-1/2 teaspoons garlic powder
1-1/2 teaspoons spicy brown mustard
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
Dash salt

Steps:

  • On a serving platter or individual plates, arrange kale and basil. Top with sprouts, bacon, cheese, avocado, egg and tomatoes., In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; serve immediately.

Nutrition Facts : Calories 236 calories, Fat 15g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

KALE AND BACON HASH BROWN CASSEROLE



Kale and Bacon Hash Brown Casserole image

With bacon, eggs and hash browns in the baking dish, this sounds like breakfast - but it works just as well as lunch or dinner. This recipe from Joanna Gaines, the reigning queen of Southern home design, is a good example of how she works: Texas tradition but with some modern touches. You can use other kinds of frozen potatoes, like waffle fries, or add par-boiled fresh potatoes to the skillet with the kale and garlic.

Provided by Julia Moskin

Categories     brunch, lunch, casseroles, vegetables, main course, side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
6 slices bacon
1/2 medium yellow onion, finely diced
4 cups lightly packed chopped kale (about 3 ounces)
1 garlic clove, minced
12 large eggs
1 cup whole milk
1 tablespoon Dijon mustard
6 ounces shredded mozzarella (about 1 1/2 cups)
6 ounces shredded Gruyère (about 1 1/2 cups)
1 (20-ounce) bag frozen hash browns, thawed and patted dry
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with the butter.
  • In a large skillet, cook the bacon over medium-low until crispy, 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels and set aside. When cool enough to handle, roughly chop bacon.
  • Pour off all but 2 tablespoons of the bacon grease from the pan. Heat the skillet over medium, add the onion, and sauté until soft and lightly browned, 2 to 4 minutes. Add the kale and garlic and sauté until the garlic is tender and fragrant, another minute. Remove from the heat and stir in the chopped bacon.
  • In a large bowl, whisk together the eggs, milk and mustard. Add 1/2 cup mozzarella, 1/2 cup Gruyère, the hash browns, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine.
  • Stir the kale mixture into the eggs, then pour into the buttered dish. Top evenly with the remaining mozzarella and Gruyère. Cover with foil.
  • Bake for 45 minutes. Remove the foil and bake, uncovered, until the top is lightly browned and bubbly, another 15 minutes. Serve hot. (Cooled casserole will keep, covered, in the refrigerator for 3 to 5 days.)

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