Best if olive oil and vinegar is massaged into the leaves and left to sit for about 20-30 minutes to soften the kale before serving.
Ingredients
1 10oz.bag Tuscan Curly Kale
1poundbacon, sliced into 1/4-inch pieces
Onions, garlic, shallots (about 3/4 cup – I use Trader Joe’s “fresh, cut, and ready”)
1cupsheirloom tomatoes, halved
1cupspicy pecans, I buy Trader Joe’s
Olive oil
Golden Balsamic Vinegar
Instructions
Cook the bacon pieces until crisp; place on a paper towel to drain. Pour the grease in a separate jar or container (or toss), leaving about 2-3 T. of bacon grease in the pan. Add the onions, garlic, and shallots mixture. Cook until soft and clear, about 2-3 minutes.
Remove kale from the bag placing in the serving salad bowl. Add the warm onion mixture. Toss and set aside for 20-30 minutes to soften the leaves.
Add the chopped tomatoes, bacon, and pecans to the salad bowl; toss.
Drizzle with olive oil and golden balsamic vinegar; serve.