Warm Kale, Sweet Potato & Bacon Salad

It's no secret that I love bacon. In fact, depending on the day, I might love bacon more than certain people. I mean not realllllly, but sorta. And BONUS - bacon (while not the most amazingly healthy thing on the planet) is considered "clean" if you can buy the organic, nitrate free kind. Soooo given that, it's also no secret that I try and incorporate bacon into quite a few recipes... because let's be honest - everything is better with bacon. This salad sort of just happened. I love kale and sweet potato together, and in the winter months, love the idea of a hearty, one pot "salad" that can warm you up, fill you up, and make you happy. Because of the bacon of course. It's shameful how many times I just said the word bacon. Help me.

Ingredients
  • 3-4 sweet potatoes (depending on size), cut up into equal-sized chunks. This doesn't have to be fancy, and I like min on the bigger side, skin on. This is rustic, so work with me.
  • 1 bunch of kale, cleaned, dried, stems removed and chopped into 1-2 inc
  • 4 (or so) strips of bacon (I use nitrate-free organic bacon)
  • 3 T extra virgin olive oil
  • 1 T white wine vinegar (or white balsamic)
  • salt and pepper, to taste
Instructions
  • Preheat your oven to 425° F.
  • Toss the sweet potatoes in a bit of EVOO and salt and pepper, and spread evenly on a cookie sheet.
  • Roast until fork tender, or about forty minutes.
  • Set aside to cool a bit.
  • While the potatoes are cooking, make the bacon. Cut the bacon into lardons, or one-inch slices, and cook.
  • Drain on a paper towel, and set aside.
  • Blanch the kale.
  • Bring a large pot of water to boil, until it's bright green (really - only two or three minutes!).
  • Strain, and drop into a bowl of ice water (or running very cold water will do the trick), and set aside.
  • Once all three are done, toss together gently with the olive oil, vinegar, and salt and pepper.
  • Try not to eat it all in one sitting while it's still warm. I dare you.

Enjoy!! ~K