THIS IS DEFINITELY A BOWL OF GREEN GOODNESS!
It was billed as Killer Kale Salad on today’s taped edition of The Pioneer Woman, but I’ve renamed it and made just a few changes – most notably using the premier white cheddar from Jason Wiebe Dairy—Cottonwood River Reserve— in place of goat cheese.
I also made the salad for 2 but am including the original amounts that serve 6. We ate it as a main course salad so I did add a bit more bacon and cheese in proportion to the amount of kale.
YES, KALE CAN BE QUITE CHEWY but this salad does several things that makes it very palatable including:
- It is cut into small, bite size pieces.
- Part of the dressing is added to the kale and allowed to set briefly.
- Warm veggies and bacon are added to the kale causing it to just slightly wilt and release just a little of its chewiness.
Green Goodness Kale Salad 6 servings
4 slices thin bacon, cut into bits
1 tablespoon butter
1 whole medium red onion, halved & sliced
8 oz. weight white mushrooms, sliced
1/2 cup white wine
Salt & pepper, to taste
4 oz. weight Jason Wiebe Cottonwood River Reserve White Cheddar, thinly sliced
Dressing:
3/4 cup olive oil
1/4 cup balsamic vinegar (I used white balsamic )
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
Salt & pepper, to taste
1 bunch kale
- Fry the bacon bits until slightly crisp. Drain on a paper towel.
- Pour out most of the grease and add the butter to the skillet. Add the onions and cook them over medium-low heat for 10 to 15 minutes, until soft. Remove them to a plate.
- Add the mushrooms, stir, then add the wine, and salt and pepper. Turn the heat to medium-high and cook the mushrooms for several minutes, until most of the wine has evaporated and the mushrooms are soft. Remove them from the heat and set them aside.
- Dressing: Add the olive oil, vinegar, thyme, 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 serving bowl or in individual serving dishes.
- Add about half the dressing and toss; let set briefly.
- Then add mushrooms, onions, and bacon and toss again. Finally, add the Jason Wiebe Cottonwood River Reserve White Cheddar.
- Add more dressing if needed, and toss. (Reserve extra dressing for another use.)
Recipe without photos . . .
Green Goodness Kale Salad 6 servings
4 slices thin bacon, cut into bits
1 tablespoon butter
1 whole medium red onion, halved & sliced
8 oz. weight white mushrooms, sliced
1/2 cup white wine
Salt & pepper, to taste
4 oz. weight Jason Wiebe Cottonwood River Reserve White Cheddar, thinly sliced
Dressing:
3/4 cup olive oil
1/4 cup balsamic vinegar (I used white balsamic )
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
Salt & pepper, to taste
1 bunch kale
- Fry the bacon bits until slightly crisp. Drain on a paper towel.
- Pour out most of the grease and add the butter to the skillet. Add the onions and cook them over medium-low heat for 10 to 15 minutes, until soft. Remove them to a plate.
- Add the mushrooms, stir, then add the wine, and salt and pepper. Turn the heat to medium-high and cook the mushrooms for several minutes, until most of the wine has evaporated and the mushrooms are soft. Remove them from the heat and set them aside.
- Dressing: Add the olive oil, vinegar, thyme, 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 serving bowl or in individual serving dishes.
- Add about half the dressing and toss; let set briefly.
- Then add mushrooms, onions, and bacon and toss again. Finally, add the Jason Wiebe Cottonwood River Reserve White Cheddar.
- Add more dressing if needed, and toss. (Reserve extra dressing for another use.)
