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Roasted Redbor Kale Salad

Roasted Redbor Kale Salad
Roasted Redbor Kale Salad is a gluten free and dairy free main course. This recipe serves 6. This recipe covers 41% of your daily requirements of vitamins and minerals. One serving contains 503 calories, 21g of protein, and 31g of fat. Head to the store and pick up shallot, maple syrup, olive oil, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

1
Preheat the oven to 300 degrees F with a rack set on the middle shelf.
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OvenOven
2
Reserve 6 cups of the smaller kale leaves (2 inches or smaller). Thinly slice the remaining kale and place in a large mixing bowl.
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KaleKale
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Mixing BowlMixing Bowl
3
Add 1 tablespoon of the oil, 1 tablespoon of the vinegar and 1/4 teaspoon salt. Use your fingers to gently massage the kale until it starts to slightly wilt, 1 to 2 minutes.
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VinegarVinegar
KaleKale
SaltSalt
Cooking OilCooking Oil
4
Place the reserved kale leaves on a baking sheet and toss with 1 tablespoon of the oil. Season very lightly with salt and pepper.
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Salt And PepperSalt And Pepper
KaleKale
Cooking OilCooking Oil
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Baking SheetBaking Sheet
5
Bake until the kale starts to crisp and the edges on some leaves just start to brown, 12 to 15 minutes, gently flipping the kale halfway through.
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KaleKale
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OvenOven
6
Meanwhile, cook the bacon in a large saute pan over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes.
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BaconBacon
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Frying PanFrying Pan
7
Transfer to a paper-towel-lined. Turn off the heat and remove all but 2 tablespoons of the fat from the pan.
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Frying PanFrying Pan
8
Add the garlic and red pepper flakes and cook in the residual heat until the garlic has softened, about 2 minutes, stirring constantly.
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Red Pepper FlakesRed Pepper Flakes
GarlicGarlic
9
Whisk in the remaining vinegar and the maple syrup. Slowly whisk in the remaining oil. Season with salt.
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Maple SyrupMaple Syrup
VinegarVinegar
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
10
Remove the kale from the oven and let sit for at least 5 minutes so that it continues to crisp as it cools.
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KaleKale
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OvenOven
11
To assemble, gently toss the wilted kale, black-eyed peas, almonds, shallots and crisped bacon with the vinaigrette. Top with the crispy kale.
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VinaigretteVinaigrette
ShallotShallot
AlmondsAlmonds
BaconBacon
KaleKale
PeasPeas
12
Serve immediately.
DifficultyHard
Ready In45 m.
Servings6
Health Score71
Dairy FreeGluten FreeVery Healthy
DietsGluten FreeDairy Free
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