Name: Kale, Shallots & Bacon with Garlic Pomegranate Balsamic Dressing topped with Nutcrumbs
Ingredients: 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

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

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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.