This Warm Kale Salad is a comforting yet nutrient-packed dish perfect for cooler months. The combination of tender, wilted kale with crispy pancetta (or bacon), tangy cranberries, and crunchy toasted almonds creates a medley of textures and flavors. A warm garlic and lemon dressing ties everything together, making this salad a delightful balance of hearty and fresh. Serve it as a side dish or add grilled chicken or roasted sweet potatoes for a complete meal.
Ingredients:
- 1 large bunch of kale, stems removed, leaves chopped
- 3 slices pancetta or bacon, diced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds, toasted
- Salt and pepper to taste
- Optional: grated Parmesan cheese for garnish
Instructions:
- Cook the pancetta or bacon: In a large skillet, cook the diced pancetta or bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Prepare the kale: Add the chopped kale to the skillet with the rendered fat. Sauté over medium heat for 2–3 minutes until the kale begins to wilt.
- Make the dressing: In a small bowl, whisk together the olive oil, garlic, lemon juice, Dijon mustard, and a pinch of salt and pepper.
- Combine the ingredients: Add the cranberries and toasted almonds to the skillet with the kale. Drizzle the warm dressing over the salad and toss gently to combine. Cook for another minute until the kale is fully wilted and everything is evenly coated.
- Serve: Transfer the salad to a serving dish, top with crispy pancetta or bacon, and sprinkle with grated Parmesan if desired. Serve warm.
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days and reheated gently before serving.
