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Kale, Shallots & Bacon with Garlic Pomegranate Balsamic Dressing topped with Nutcrumbs
Ingredients
Scale
- 1/2 C Italian Nutcrumbs (sold in store)
- 6 C chopped kale
- 8 oz bacon, cut into small pieces
- 2 shallots, sliced
- 4 cloves of garlic, minced
- 1/2 tsp red pepper flakes
- 2 T Pinehurst Olive Oil Garlic Olive Oil
- 2 T Pinehurst Olive Oil Pomegranate-Quince Balsamic
Instructions
- In a large cast iron skillet, over medium heat “dry toast” Italian Nutcrumbs. This should take no more than a minute. Make sure to watch over them to insure they do not burn. Remove and place aside.
- Wipe out the skillet with a wet paper towel to remove the Nutcrumb residue; be cautious not to burn yourself.
- Add bacon pieces to skillet and cook on medium-high heat. When the bacon pieces are almost done to your liking (I like mine extra crispy), add the shallots. Cook until shallots are translucent.
- Add garlic cloves and red pepper flakes. Cook until fragrant.
- Add Kale to the skillet and drizzle Garlic Olive Oil over the greens. Toss to coat and cook for approximately 1 to 2 minutes. Remove from heat and drizzle Pomegranate Balsamic vinegar over the entire skillet. Top with toasted Nutcrumbs.