Hearty Kale Salad

3 Reviews
From: EatingWell Magazine September/October 2011

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 4 servings

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

Preparation

  • Active

  • Ready In

  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.
  • Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.
  • Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

Nutrition information

  • Serving size: about 1 1/2 cups
  • Per serving: 143 calories; 11 g fat(2 g sat); 2 g fiber; 6 g carbohydrates; 6 g protein; 53 mcg folate; 97 mg cholesterol; 2 g sugars; 0 g added sugars; 2529 IU vitamin A; 31 mg vitamin C; 56 mg calcium; 1 mg iron; 234 mg sodium; 291 mg potassium
  • Nutrition Bonus: Vitamin A (312% daily value), Vitamin C (205% dv), Potassium (18% dv), Calcium (16% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 1/2 vegetable, 1/2 medium-fat meat, 2 fat

Reviews 3

December 15, 2011
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By: EatingWell User
Really liked this idea and the final product, but I did make some changes. I used red onion rather than white and sliced shiitake mushrooms, and I wilted my kale just a bit. I did not use bacon to make it vegetarian, and still very flavorful.
November 15, 2011
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By: EatingWell User
Loved this salad! This salad is GREAT, and even better with a few modifications. Instead of just combining the veggies with your raw kale, first massage your kale with a bit of olive oil, fresh lemon juice, and sea salt. Let it sit while you prepare the veggies. I used a red onion instead of white because it was what I had on hand. I also used diced pancetta instead of bacon because I prefer the flavor of pancetta. Used baby portabello mushrooms, too. Combine the warm veggies + dressing straight from the pan with the kale and cover the bowl with a cookie sheet. This will allow the kale to wilt a bit more. Pros: Easy, healthy Cons: None
September 16, 2011
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By: jmo
Hearty, Indeed I liked the dressing with the mushrooms and bacon in this salad, and would make it again for myself, but my husband wasn't crazy about it. He said that the kale had no taste, which I guess it kind of doesn't raw. But it's frilliness is fun, and with the red-wine-vinegar-based dressing, I thought it was nice. You might have to like kale to like this salad though. Pros: Interesting Cons: You have to like kale