oh, KALE yes!

HI guys, missed you bunches! AND I have so much to fill you in on. But first things, first. Let's talk salads. You see, I have this thing about salads. This thing, as in, I’m completely crazy about them (and) I always have been.

Even when I really couldn’t understand anything not fried or smothered in cheese, I still loooooved salad.

And I bet we all know why! Right?! KALE. Say it with me K-A-L-E. Eat-Meet the MVP of all things green, leafy and FULL of health. Lots of health! I mean its the perfect meal for when you don't want summer to end.

Queen KALE.

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Kale is as simple as it looks but definitely not as boring as it sounds, I swear. I accidentally on purpose incorporate kale into almost every meal. In fact, my sister walked in when I was making this simple recipe and was like… soooo it’s just salad?

Well, no. But yes. Kind of. don't kale my vibe.

Kale-Salad-with-Bacon-and-Blue-Cheese-3
Kale-Salad-with-Bacon-and-Blue-Cheese-3

Kale is a bitter green and the key to these greens is the wash and massage. I told y'all about showing your food love. Pro tip: to cover up the bitterness of kale try LOTS of spice. You can marinate kale in a mixture of adobo sauce some chipotle chili powder. A touch of olive oil, a spicy little massage (whoa now) and once it sits for 10 minutes? You’re golden.

Or green. either way, I still DON'T KNOW WHAT TO DO WITH MYSELF.

Here's one of the simplest salads known to man:

KALE SALAD WITH BACON AND BLUE CHEESE

This Kale Salad w/ Bacon + Blue Cheese is quick and easy to make, packed with sweet and savory flavors, and bomb a f!

PREP TIME: 15 MINS COOK TIME: 0 MINS

TOTAL TIME: 15 MINS

INGREDIENTS:

KALE SALAD INGREDIENTS:
  • 6-7 cups chopped fresh kale leaves
  • 1 tablespoon EVOO
  • 6-8 slices cooked bacon, chopped
  • 1/2 cup crumbled blue cheese
  • 1/2 cup dried cranberries
  • 1/2 cup toasted chopped pecans
  • 1 batch Red Wine Shallot Vinaigrette (below)
RED WINE SHALLOT VINAIGRETTE INGREDIENTS:
  • 1/4 cup EVOO
  • 2 tablespoons red wine vinegar
  • 1-2 teaspoons honey, to taste
  • 1 teaspoon Dijon mustard
  • pinch of salt and freshly-cracked black pepper
  • 1 small shallot, peeled and finely-chopped
DIRECTIONS:

TO MAKE THE KALE SALAD:

  1. Toss all ingredients together until combined.
  2. Serve immediately, or cover and refrigerate for up to 8 hours before serving.

TO MAKE THE RED WINE SHALLOT VINAIGRETTE:

  1. Whisk the olive oil, red wine vinegar, honey, mustard, salt and pepper together in a mixing bowl until completely combined.  (Or you can toss everything in a mason jar and give it a good shake.)  Stir in the shallot until combined.  Taste, and season with extra salt and/or pepper and/or honey, if needed.

Serving size totally depends on whether this is your main course or a side salad.  The serving size I mentioned is for smaller side salads.

Also, feel free to use more/less of the salad ingredients (i.e. bacon, blue cheese, pecans, cranberries) to taste. I tend to just use a handful of each.

-xxo hashtag #eatmeet and let us know what fun things you do with kale!