Makes 4 servings

Best if olive oil and vinegar is massaged into the leaves and left to sit for about 20-30 minutes to soften the kale-bltkale before serving.


1 10 oz. bag Tuscan Curly Kale
1 pound bacon, sliced into 1/4-inch pieces
Onions, garlic, shallots (about 3/4 cup – I use Trader Joe’s “fresh, cut, and ready”)
1 cups heirloom tomatoes, halved
1 cup spicy pecans (I buy Trader Joe’s)
Olive oil
Golden Balsamic Vinegar


1. 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.

2. 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.

3. Add the chopped tomatoes, bacon, and pecans to the salad bowl; toss.

4. Drizzle with olive oil and golden balsamic vinegar; serve.

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The Muscle Cook

My name is Liam Mailer, my mission is to help you fix your boring diet and show you how to cook and prepare delicious healthy meals in minutes.

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