4. Kale with Crispy Bacon and Toasted Walnuts
Combining the creamy, crunchy texture of walnuts with the irony-taste of kale and smoked back bacon is magic for the taste buds. This dish makes an excellent starter for Christmas dinner. The secret lies in the bacon, make sure you visit your local butcher for an excellent home-cure.
INGREDIENTS
7-oz. Chopped walnuts.
3-oz. Grass-fed butter.
8-oz. Smoked bacon.
1-onion, diced.
2-cloves minced garlic.
3-lbs. Fresh organic kale, stems removed.
Crushed black pepper and pink Himalayan salt.
METHOD
Toast the walnuts on a baking tray in the oven at 375F for 5-minutes. Remove the nuts from the oven, let them cool, and then chop roughly.
Place a skillet over medium heat and add the butter. When melted, add the bacon and cook until crispy. Remove the bacon from the skillet, leaving the fat behind. Add the garlic and diced onion and cook until translucent.
Stir in the kale and let it wilt for 2 to 3-minutes. Season with a touch of salt and pepper before adding the bacon and walnuts. Cook for a further 3 to 5-minutes and remove from the heat. Serve warm.