Description
A crunchy, savory chopped kale salad with crispy bacon and homemade parmesan crisps. This easy, beginner-proof recipe uses simple ingredients and takes only 20 minutes to make.
Ingredients
Scale
- 2 large bunches Lacinato (Dinosaur) kale, stems removed
- 3 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 large lemon, juiced (about 2–3 tablespoons)
- 1 teaspoon honey
- 8–10 slices thick-cut bacon
- 1 cup freshly grated parmesan cheese
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Wash kale thoroughly and remove tough stems. Chop leaves into thin ½-inch strips.
- Transfer chopped kale to a large mixing bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage kale with hands for 2 minutes until leaves are darker and softer.
- In a small bowl, whisk together remaining 2 tablespoons olive oil, lemon juice, minced garlic, honey, red pepper flakes, and black pepper until emulsified.
- Cook bacon in a skillet over medium heat until deeply browned and crispy. Transfer to a paper towel-lined plate to drain, then chop into small bits.
- Wipe skillet clean and return to medium heat. Sprinkle small mounds of grated parmesan onto the pan. Cook for 2-3 minutes until melted and golden brown. Remove crisps and let cool.
- Pour dressing over massaged kale and toss to coat. Add chopped bacon and half of the parmesan crisps. Toss gently.
- Serve immediately, topped with remaining parmesan crisps.
Notes
Massage the kale thoroughly to remove bitterness and tough fibers. Store parmesan crisps and bacon separately from the dressed kale to maintain crunch. Do not freeze this salad as the kale will turn to slime when thawed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 26
- Saturated Fat: 8
- Carbohydrates: 8
- Fiber: 3
- Protein: 18
Keywords: kale salad, chopped kale, bacon salad, parmesan crisps, healthy lunch, gluten-free salad, easy salad recipe, no-fuss recipe