Whew! It’s been a few days since I’ve blogged, but boy have I been busy experimenting with things to blog about! I arrived early evening last Saturday in Iowa, for some much needed family time and visit home. How much do I love food? We went straight from the airport to Whole Foods 🙂
Kale has been the subject of many dishes lately, so I thought you’d like this recipe. It’s a twist on an old classic from, you guessed it, the Better Homes and Gardens Cook Book, circa 1968 from Meredith Corporation: Wilted Leaf Lettuce. My mom mentioned that her mom (my awesome grammy!) used to make wilted lettuce, so with extra kale, she decided to look up the recipe, the result, wilted kale salad that is pretty much to die for (although healthier and paleo friendly).
Wilted Kale Salad
- Kale, cut into pieces
- Bacon, cooked and crumbled
- Diced red onion
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 4 teaspoons 100% pure maple sugar
The bacon was cooked and crumbled first. Then in the same bacon fat from the bacon, we added the diced red onion, and cooked until tender. Next we added the vinegar, water, sugar, kosher salt and bacon; and stirred until boiling. Last, we added the kale to the boiling mixture and cooked until it became soft.
Holy shmoly! My mom and I INHALED.
We excluded radishes and one hard-boiled egg (didn’t think they sounded too fabulous, also, didn’t have, ha). We used apple cider vinegar instead of white, red onion instead of green and 100% pure maple sugar. These sounded better than the plain, and healthier.