Chopped Kale Salad With Parmesan, Lemon, Bacon, And Balsamic

Let's Cook

1. Step 1.

   In a skillet over medium heat, fry the chopped bacon until crisp, about 6 minutes. Transfer the bacon to paper towels to drain. Discard the bacon grease or save for another use.

2. Step 2.

   Reduce the heat to medium-low and add the olive oil and smashed garlic cloves to the same skillet (no need to wipe it out). Cook, stirring occasionally, until the garlic turns golden, about 3 minutes. Remove the pan from the heat and set aside to cool completely.

3. Step 3.

   While the garlic oil cools, strip the stems from the kale and discard. Wash the leaves, chop into bite-size pieces, and place in a large salad bowl. Sprinkle with the salt, then add the lemon zest and juice. Using your hands, massage the kale until it starts to look wilted, about 1 minute.

4. Step 4.

   Using a fine-mesh sieve, drain the cooled garlic oil into a small bowl. Discard the garlic or save for another use.

5. Step 5.

   Add the reserved bacon, about two-thirds of the Parmesan, 1 tablespoon of the garlic oil, and 1 tablespoon balsamic vinegar to the kale. Toss until well coated. Taste and adjust seasoning with more salt, balsamic, or garlic oil as needed. Garnish with the remaining Parmesan and serve.