Keto Boerenkool Salad with Bacon

Ingredients

• about 450 g Kale
• 8 slices Bacon
• 1/2 medium Red onion
• 2 tbsp Apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp Olive oil
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook bacon in a large skillet until crispy. Remove bacon and set aside, reserving bacon fat.
2. 2Chop red onion and sauté in the bacon fat until softened.
3. 3Add kale to the skillet and cook until wilted.
4. 4In a small bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, salt, and pepper.
5. 5Pour the dressing over the kale and onion mixture and toss well.
6. 6Crumble the cooked bacon over the salad. Serve warm.

Related Guides