Originally posted at Tess and Tigerlily
Warm Kale Salad
{Paleo, low carb, dairy free, gluten free}
serves 2 as a main, 4 as a side
This cozy salad includes bacon, kale, pomegranate seeds, and Pumpkin Pie Spiced Pumpkin Seeds (or plain pumpkin seeds.) I love keeping my home cooking quick and simple, but if you want to get fancy, add some garlic and shallots. Feel free to use any other hearty, leafy green you prefer! It doesn't need any seasoning, besides a dash of pepper, and perhaps a tiny pinch of salt (the bacon provides plenty of salty flavor), but I do love it tossed in a couple tablespoons of plain yogurt. It adds a yummy tang and a nice creamy texture. I don't actually do much measuring when I make this; I just add as much of each ingredient that I think my daughter and I will eat in one meal.
You will need:
4-6 strips of bacon, chopped in large chunks
3-4 large handfuls of kale
2 tbsp pomegranate seeds
1 tbsp Pumpkin Pie Spiced Pumpkin Seeds (or plain pumpkin seeds)
In a frying pan over medium heat, cook the bacon until crispy. Turn off heat and remove cooked bacon with a slotted spoon and lay out over a paper towel to drain. Drain any excess bacon fat, reserving about 2 tbsp in the pan. Toss the kale in the pan, massaging the bacon grease into the leaves until it wilts a bit. Add a pinch of pepper and any other seasonings you desire. Toss with the bacon, pomegranate seeds, and pumpkin seeds. Enjoy!
No comments:
Post a Comment