This warm, crunchy kale salad with crispy bacon and Parmigiano curls is dressed to impress, and will have your guests begging for more.
2 1/2-pound bunches kale, de-stemmed and torn into bite-sized pieces
1/4 pound bacon (preferably black forest)
1/4 teaspoon salt
11/2 tablespoons balsamic vinegar
1/2 cup Marcona almonds
1/2 cup Parmigiano curls
Freshly ground black pepper
For the kale, to remove the stems, hold the base of the stem with one hand, and then run your hand down the stem to separate the leaf from the stem.
Tear the kale into bite-sized pieces and set aside.
Cut bacon into 1/2-inch pieces
In a cast-iron skillet set over medium-low heat, cook bacon until crisp, stirring occasionally
Transfer bacon to a cooling rack placed over a baking sheet to drain excess fat
Increase heat to medium-high, heating up remaining bacon grease. Add dry kale (in two batches) and 1/4 teaspoon salt to skillet.
Cook, flipping once or twice for about 4 minutes, or until kale brightens in color and looks vibrant.
Transfer kale to a platter.
Drizzle balsamic vinegar on top of the salad.
Add cooked bacon pieces, and a few grinds of pepper, toss to combine.
To finish the dish, sprinkle with almonds and Parmigiano curls
TIP: create Parmigiano curls using a vegetable peeler.
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