Hearty Kale Salad

By Alqualonde

A riff on the classic warm spinach-and-bacon salad, this recipe features thin ribbons of kale instead. Any variety of kale works, but flatter-leaf lacinato kale makes it extra-special.

Ingredients

• 6 cups kale, very thinly sliced; about 1/2 large bunch; tough stems removed
• 2 hard-boiled eggs, coarsely chopped
• 2 slices center-cut bacon
• 2 tablespoons extra-virgin olive oil
• 1/2 cup onion, chopped
• 1 1/2 cups button mushrooms, sliced
• 2 tablespoons red-wine vinegar
• 2 teaspoons whole-grain mustard
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt

Details

Adapted from webmd.com

Preparation

Step 1

1. Place kale and eggs in a large bowl.

2. Cook bacon in a large skillet over medium heat until crisp. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle.

3. Add oil and onion to the pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Add the bacon and toss to combine.