Baked Kale Salad
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 522, total fat 34 G., saturated fats 7 G., proteins 21 G., carbohydrates 40 G., fiber 12 G., cholesterol 26 mg, sodium 919 mg, sugar 11 G.
Calories 522, total fat 34 G., saturated fats 7 G., proteins 21 G., carbohydrates 40 G., fiber 12 G., cholesterol 26 mg, sodium 919 mg, sugar 11 G.
This recipe aims to demonstrate how versatile kale can be in a single salad: crisp, juicy, and soft, yet still a superfood in any form. It's paired deliciously with beans, almonds, and crispy bacon bits, all in a wonderful sweet-tart maple vinaigrette.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large bunches redbor kale (about 1.3 kg), stems trimmed (700 g regular kale)
- 1/3 cup extra-virgin olive oil
- 5 tablespoons red wine vinegar
- 8 slices bacon, cut into 1cm pieces.
- 4 large cloves garlic, minced
- A pinch of red pepper flakes
- 2 tablespoons natural maple syrup
- 1 can (430 g) black-eyed beans, rinsed
- 0.5 cups toasted almond needles
- 1 large shallot, thinly sliced
We recommend
Recipes with similar ingredients: kale, black-eyed beans, wine vinegar, almond, maple syrup, bacon
Cooking the dish according to the recipe:
- Preheat oven to 150°C with a rack in the middle position.
- Set aside 170 grams of smaller kale leaves (no more than 5 cm). Thinly slice the remaining kale and place in a large bowl. Add 1 tablespoon olive oil, 1 tablespoon vinegar, and 1/4 teaspoon salt. Toss with your hands, squeezing, until the kale begins to wilt slightly, 1 to 2 minutes.
- Place the remaining kale leaves on a baking sheet and drizzle with 1 tablespoon of olive oil. Season lightly with salt and pepper. Bake until the kale begins to brown around the edges, 12 to 15 minutes, gently tossing halfway through.
- Meanwhile, fry the bacon in a large skillet over medium heat until crisp, 12 to 15 minutes. Transfer to a paper towel-lined plate. Turn off the heat and discard all but 2 tablespoons of the rendered fat from the skillet. Add the garlic and red pepper flakes and cook over residual heat until the garlic is softened, stirring constantly, about 2 minutes. Stir in the remaining vinegar and maple syrup. Slowly whisk in the remaining butter. Season with salt to taste.
- Remove the cabbage from the oven and let it sit for at least 5 minutes to allow it to continue to crisp up as it cools.
- To assemble the salad, gently toss fresh kale, beans, almonds, shallots, and crispy bacon with the vinaigrette. Top with the crispy kale. Serve immediately.
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