Guess what…..kale and bacon are becoming great friends in our house.
They go together better than peanut butter and jelly. Who knew that was possible?!
I made a warm kale salad with bacon, toasted walnuts and goat cheese. It was pretty much heaven on earth.
With a side of goat cheese and fig jam crostinis. Delicious.
Warm kale and bacon salad:
1 large bunch of kale torn into bit size pieces (probably about 3/4 of a pound)
3 strips of bacon
3 cloves garlic minced
1/4 cup goat cheese
1/4 cup walnuts
Cook your bacon. Once crisp and cooked through remove and set aside. Add garlic and walnuts to the bacon grease. Cook for about 2 minutes. Add kale. Cook for about 5 minutes stirring. Once it is wilted and cooked through to the desired consistency remove from heat. Tear bacon into bite sized pieces add to the kale. Stir. Place on plates and add crumbled goat cheese. YUM!
For the crostini:
1 baguette of bread sliced into 1 inch rounds
fig jam (I used about 2 tsp per slice of bread)
Goat cheese (about 1 tbs per slice)
Preheat oven to 350
Spread fig jam onto sliced bread. Add goat cheese and walnut pieces. Cook until golden brown. About 10 minutes.
We planted a heck of a lot of potatoes at the farm today. I am sore (they are really heavy) bruised (not sure why yet) and a little bloodied (stab myself with a knife while cutting a few potatoes before planting them) I am in need of a warm bath and a hearty dinner! I am dreaming of potato recipes already!