You could use any sturdy green leaf here. This reminds me of the wilted lettuce my Grandma used to make with leaf lettuce.
Beautiful colors of the salad make it a gorgeous dish for your holiday table.
This is best eaten right away.
Makes 2 standard servings: Each is a veggie, protein, healthy fat and half a fruit
8 oz turkey bacon, coarsely chopped
1 cup sliced red onion
1 1/2 teaspoons sea salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 cup red wine vinegar
1 bunch Lacinato kale, stemmed and coarsely chopped (about 7 cups loosely packed)
1 bunch red Swiss chard, stemmed and coarsely chopped (about 8 cups loosely packed)
2 small beets, thinly sliced
1/2 cup raw pumpkin seeds
1 cup chopped fresh cranberries
Cook bacon in a large skillet over medium heat, stirring occasionally, 6 to 8 minutes or until crisp
Remove bacon, using a slotted spoon, and drain on paper towels. Reserve 6T drippings in your skillet.
Add onion, 1/2 tsp salt, and 1/4 tsp pepper, and sauté 2 minutes. Remove from heat.
Add red wine vinegar to skillet, and stir to loosen browned bits from bottom of skillet. Add xylitol and stir until dissolved.
Toss together chopped kale, Swiss chard, onion mixture, and remaining 1 tsp salt and 1/2 tsp black pepper in a large bowl. Transfer to a serving platter. Top with cooked bacon, beet slices, pumpkin seeds, and cranberries. Serve immediately.
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