Ingredients:
2 strips turkey bacon
1/3 cup (80 mL) pine nuts
1/4 cup (60 mL) extra-virgin olive oil
2 garlic cloves, minced
1 bunch (8 cups/2 L) destemmed, shredded kale
2 small ripe eating pears, cored and thinly sliced
3 Tbsp (45 mL) balsamic vinegar
1/2 cup (125 mL) shaved Parmesan or crumbled feta
Preheat oven to 400 F (200 C). Line large rimmed baking sheet with parchment paper.
Directions:
- Meanwhile, toast pine nuts in small dry skillet. Wipe skillet clean, add oil, and heat over medium heat. Quickly cook garlic until fragrant, about 30 seconds. Add garlic oil to large bowl and cool for a few minutes.
- Add kale to garlic oil and massage until wilted, then toss in reserved bacon, pine nuts, pears, vinegar, and cheese.
- Refrigerate until ready to pack in your cooler, up to 1 day in advance.
Serves: 6
Each serving contains: 288 calories; 7 g protein; 22 g total fat (5 g sat. fat, 0 g trans fat); 20 g total carbohydrates (7 g sugars, 4 g fibre); 258 mg sodium
For more recipes like this visit alive.com
Feature Image Source: Alive.com
