- 3 slices thick-sliced bacon, crumbled
- 3 Tbsp. bacon grease, reserved from frying
- 3 Tbsp. apple cider vinegar
- 1 tsp. sugar
- 1/4 tsp. dry mustard
- salt and pepper, to taste
- 6 c. chopped fresh kale leaves (discard stems)
- 1/4 c. dried cranberries
- 1/4 c. slivered almonds
- 1/4 c. crumbled (honeyed or plain) goat cheese (about 2 oz.)
Spaghetti with Marinara Sauce and Fresh Basil
1. Cook thick-sliced bacon over medium high heat until crisp. Remove bacon from pan and pat dry with paper towels. Crumble bacon. Let bacon grease cool slightly (pour 3 Tbsp. grease into a glass bowl to help it cool faster, if desired–just don’t let it burn).
2. Prepare kale. I buy the pre-washed, pre-chopped bag of kale, but if you buy fresh, whole kale from your grocery store or farmers’ market, wash thoroughly (I recommend triple washing to remove all the grit), pat (or spin) dry, remove stems and chop as finely as desired. Set aside.
3. Whisk together vinegar, sugar, mustard, salt and pepper. Carefully pour warm grease into vinegar mixture; whisk to combine. (I do this step in the serving bowl to cut down on clean-up.)
4. Toss kale in dressing. Make sure leaves are evenly coated with dressing (use your hands–just don’t burn yourself). Then add crumbled bacon, goat cheese, cranberries and almonds and toss.
5. Serve as an appetizer, a side salad, or as dip with crackers. The combination of crunchy and creamy, tangy and sweet is fantastic! This is definitely a new family favorite! Bon Appetit!
Note: You could also add 2 Tbsp. of finely chopped red onions or scallions for a nice touch.
As an alternative, I made some this week and switched out the cranberries for some finely chopped sun-dried tomatoes, added juice from half a lemon to the dressing, and used plain goat cheese, along with the almonds and crumbled bacon, and it was a big hit! So whether you go savory or sweet, bon appetit!