Kale Stems with Caramelized Onions and BaconAmy Palanjian | Delicious Living
- Serves: 4 people
This colorful salad uses a less-popular part of kale, and combines sweet and savory notes derived from bacon and maple syrup. The salad's vibrant colors and textures make it worthy of being the main entree.
- Remove leaves from kale, break into bite-size pieces, and set aside. Chop stems into thin rounds.
- Warm a large skillet over medium heat. Add bacon. Cook for 2 minutes; then add onion and chopped kale stems. Stir to coat. Reduce heat to medium low, and cook for 40–45 minutes, stirring occasionally, until onions are golden brown and very soft.
- Add reserved kale leaves, and stir. Cover, and cook for 6–8 additional minutes or until leaves are wilted fully. Remove from heat.
- Stir together tahini, maple syrup and cider vinegar, if using, in a small bowl. Drizzle over kale-bacon mixture before serving.
PER SERVING (1 cup): 185 cal, 10g fat (5g mono, 3g poly, 3g sat), 7mg chol, 28mg sodium, 18g carb (3g fiber, 10g sugars), 4g protein