King Kale Salad With Bacon And 7 Minute Egg Food

RAW KALE SALAD WITH WARM BACON VINAIGRETTE

Steps:

• Lay the bacon in a large skillet over medium heat and cook to your desired crispness, 5 to 10 minutes. Transfer the bacon to a paper towel-lined plate, reserving the drippings and leaving any crunchy bits in the skillet.
• While the bacon cooks, remove the stems from the kale and discard. Roll up the leaves lengthwise and slice crosswise into thin strips. Transfer to a large bowl; add the nuts, chickpeas and Parmesan.
• Return the skillet to medium heat and add back 3 tablespoons of the reserved bacon drippings. (If you don't have 3 tablespoons, make up the difference with olive oil.) Add the shallots and cook for 1 minute, stirring constantly. Whisk in the vinegar, brown sugar and mustard, scraping up any brown bits from the bottom of the skillet. Remove the vinaigrette from the heat and season with salt and pepper.
• Chop the bacon and add it to the bowl. Drizzle in the warm dressing and toss to coat the salad. Serve immediately.

KING KALE SALAD WITH BACON AND 7-MINUTE EGG

Steps:

• Set a pot of water over high heat. When the water reaches a rolling boil, gently submerge 3 eggs and start a kitchen timer. Allow the eggs to cook for precisely 7 minutes. Remove the eggs from the water and submerge into a bath of ice water for 5 minutes to stop the cooking process.
• Meanwhile, in a nonstick or cast iron skillet, fry 3 rashers of bacon until crispy. Remove from the pan and transfer to a paper towel-lined plate to drain of excess fat. Slice into strips once cooled.
• Rinse the Kale and dry very well. Using a knife, trim and discard the lower ends of the kale. Then cut along either side of the central stem that runs the length of the Kale leaf. You should be left with two large leaves of kale and the inner stem. Place one leaf atop the other and roll into a 'cigar' shape. Finely chiffonade the leaves so that you are left with thin ribbons of kale. Return to the stem and give it a fine chop. Proceed until all of the kale has been chopped this way. Transfer everything to a large mixing bowl.
• To the kale, add the onion, tomatoes, and hearts of palm.
• In a separate bowl, vigorously whisk together the Lemon Juice, Olive Oil, Honey, Mustard and a small pinch of salt and freshly cracked black pepper.
• Pour the vinaigrette overtop of the Kale salad and toss gently using your hands.
• Gently peel the shells of the eggs and cut them in half, exposing the yolk.
• To serve, pile the salad in the centre of a plate, top with egg, some chopped toasted pecans and a few bits of crispy bacon.

KALE SALAD

Steps:

• Place kale in a large bowl. With clean hands, massage kale until leaves become soft and darkened, 2-3 minutes; stir in apple., In a small bowl, whisk oil, lemon juice, salt and pepper until blended. Drizzle over salad; toss to coat. Sprinkle with cheese and pumpkin seeds.

THE BEST KALE SALAD

Steps:

• Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
• Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.
• Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.

KALE AND BACON HASH BROWN CASSEROLE

Steps:

• Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with the butter.
• In a large skillet, cook the bacon over medium-low until crispy, 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels and set aside. When cool enough to handle, roughly chop bacon.
• Pour off all but 2 tablespoons of the bacon grease from the pan. Heat the skillet over medium, add the onion, and sauté until soft and lightly browned, 2 to 4 minutes. Add the kale and garlic and sauté until the garlic is tender and fragrant, another minute. Remove from the heat and stir in the chopped bacon.
• In a large bowl, whisk together the eggs, milk and mustard. Add 1/2 cup mozzarella, 1/2 cup Gruyère, the hash browns, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine.
• Stir the kale mixture into the eggs, then pour into the buttered dish. Top evenly with the remaining mozzarella and Gruyère. Cover with foil.
• Bake for 45 minutes. Remove the foil and bake, uncovered, until the top is lightly browned and bubbly, another 15 minutes. Serve hot. (Cooled casserole will keep, covered, in the refrigerator for 3 to 5 days.)