Gussied Up Curly Kale with Celery and Bacon

July  2, 2018
4 Ratings
  • Prep time 30 minutes
  • Cook time 5 minutes
  • Serves 4-6
Author Notes

I had been gifted a bunch of kale and wanted to make a salad to bring to a pizza dinner. After finding a few recipes online I just decided to wing it. I will update this the next time I make it!
No salt or additional dressing needed. —Sadassa_Ulna

What You'll Need
  • Massaged kale
  • 2 lemons, one zested, both juiced
  • 1 bunch curly kale
  • The Gussy-ers
  • 4 ounces bacon, pancetta, or giuncarle
  • 2 tablespoons olive oil
  • 9 stalks celery, sliced thinly on the diagonal
  • 1/2 apple, chopped
  • 1/3 head lettuce, rinsed, dried, and torn
  1. Remove the central rib from each kale leaf and slice into small pieces; place in medium bowl.
  2. In a small bowl, add the zest of one lemon to the juice of two lemons. Pour this over the kale.
  3. Massage kale between fingertips. If you need to get out any aggressions and/or dislike fibrous kale, then really go to town and wring the kale out in your fists. Once it looks a little soft and bright green, set kale aside.
  4. Heat the olive oil in a very large pan. Saute the diced bacon until just starting to get golden; add the celery and saute an additional minute. The celery should be bright and still a little crisp. Add the kale and turn off heat.
  5. Place kale/bacon mixture in a salad bowl. Chop apple (reserve half of it for another purpose). Add salad greens and apple. Toss just before serving.
  6. NOTE: this might be good with fresh thyme and/or black pepper....

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Recipe by: Sadassa_Ulna

Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.

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