From one of our Foodies, Kristina Cool.
12 oz washed and trimmed kale, cut into bite sized pieces (baby kale will result in a more tender salad)
6 slices of bacon
2/3 cups sun dried tomatoes, halved…
1/2 cup Penna Olivasecca dried olives (they come with no pits)
2 cloves garlic, minced
1/2 cup balsamic dressing (or to taste)
Other toppings ideas: crumbled goat cheese, sliced hardboiled egg, sliced apples
Cook slices of bacon in a 12 inch skillet over medium heat until crisp, then remove to a paper towel to drain. Reserve bacon fat in a separate container. Add the olives and sun dried tomatoes to the hot pan and cook until warmed through. Remove to a plate and set aside. Add 1 tbsp of the bacon fat back to the pan and cook the minced garlic until golden and fragrant. Remove to a small dish. Cook the kale in the hot skillet with 1/4 cup of water until it is done to your liking. Young kale leaves will cook quickly, mature kale leaves will require more time.
When kale is cooked and all of the water is evaporated toss in a large bowl with the garlic, dressing to taste, and a pinch of salt. Plate and sprinkle with the bacon, olives, and any other toppings you wish. Serve immediately.
From our “Recipes of the Foodies of GreatOlives” Facebook page. – Recipe by Kristina Cool in November 2014