This has been one of those weeks where each day I have believed it was the next. Tuesday I thought it was Wednesday, Wednesday I thought it was Thursday. Thursday, even though I was telling this exact sad story to people, I kept saying, “and yesterday I kept thinking it was Friday!”. Ha!
Needless today, I am grateful for today being [actually] Friday and for the two days of relaxing to come. Relaxing for me includes a good book. I’m reluctantly starting a new one this weekend after just finishing the wonderful Half Broke Horses by Jeannette Walls. Relaxing also includes a good workout; did you know aerobic exercise “has a unique capacity to exhilarate and relax” ? (Harvard Health Publications) And, of course, relaxing means some delicious, easy-to-prepare healthy food to share with my friends and family.
This kale salad is fabulous on so many levels. The kale is cooked in bacon grease, which adds a delicious umami to the dish. The juice of fresh pomegranate seeds, the creamy avocado, the salty bacon and the citrus wasabi spice of the vinaigrette all go perfectly together. I can decide which kale salad I like better, this one or my krunchy kale salad. Or maybe kale chips? Baked in a kale citrus muffin?
I made this portion special to photograph. It’s enough for about 3-4 people, though the full recipe makes more. I set it on the counter as I started to clean up the kitchen, and Kenny walked in after running a few errands. “What’s this?” he asked, peeking into the bowl with a fork already in hand. I gave him the description as I continued to wash dishes, facing the opposite way. In between bites, I heard, “good,” then, “really good,” then “wow, good”. Finishing up the dishes, I turned around, toweling off my hands, looking to have some for myself. The bowl was empty!
Warm Kale Salad & Wasabi VinaigrettePrint Recipe
- 4 pieces thick cut bacon
- 1 bunch kale, (about 12 cups chopped)
- 1/4 cup pomegranate seeds
- 1 avocado
- 1 tsp wasabi
- 1 tsp honey
- 1 tbsp rice wine vinegar
- Juice of 2 limes, divided
- 1 tbsp olive oil
First, fry the bacon. Heat a large skillet over high heat. Fry bacon until crispy on both sides. Remove with a slotted spoon and place on a paper towel to cool.
While bacon is cooking, prepare the produce. Cut the tough stems from the kale and discard stems. Tear kale into large pieces. Remove pomegranate seeds. Cut avocado into 1/2 inch cubes (ish) and squeeze the juice of one lime over it. Salt.
Prepare the vinaigrette. Combine vinegar, wasabi, juice of 1 lime and honey. Whisk to combine. Slowly add oil, whisking constantly.
When bacon is removed from the pan, lower the heat to medium. Add the kale and saute for about 3-5 minutes until beginning to wilt, stirring constantly. Chop the bacon.
In a large bowl, pour the vinaigrette and swirl to coat sides of bowl. Add the warm kale and toss in vinaigrette. Pour into serving bowl. Top with pomegranates, avocado, and chopped bacon. Serve warm.