Every time I’m about to post a recipe with kale, I start thinking of things I could write in the post to convince you to give it a try.
It’s kinda weird, as I feel compelled to make a case for it.
Presenting some valid points, such as listing all the health benefits of kale or why the dish is delicious.
I even try to anticipate all issues you might have against this green veggie — such as “Kale is bitter”, “Kale is hard to chew”, “My hubby doesn’t like kale”, et cetera, et cetera.
It’s all in my head though. It’s not like you guys have ever given me a hard time for posting a recipe with kale.
To the contrary, I always get super positive responses when I post a recipe with kale.
Still, part of me feels the need to justify it.
When I instead post a recipe for chocolate almond butter, chocolate chunk cookies, or avocado brownies I’m super chilled. I know for a fact that a recipe with chocolate is going to be a winner. I don’t the feel the need to advertise it.
It’s made with chocolate, and when people see chocolate and they’re always like “Yay, there’s chocolate!”
I could just say “Look at this, it’s made with chocolate, looks good right? Now go make it!”
Unfortunately kale doesn’t make you half as excited as chocolate does, hence the need to advertise it.
Not today though, today I won’t say a thing.
Because I’m tired of telling you: Why you should eat kale. Why this dish is truly delicious. Why pancetta, hard-boiled eggs, and kale might be the next big thing. Why everyone - including the most kale-averse person - is going to love this. Why the balsamic reduction dressing works like a charm. Why this is super easy to make and it’s nutritionally complete. Why this is a very sophisticated salad that you could serve at your next dinner party. Why I love it so much I’m going to make tonight for dinner.
Wait? Why am I telling you all that?
Adapted from Salad of the Day (Williams-Sonoma)
2 bunches of kale
1 teaspoon fine grain sea salt
¼ lbs / 113 gr think-cut pancetta (or bacon), diced
3 tablespoons olive oil
1 garlic clove, minced
4 tablespoons balsamic vinegar, divided
2 tablespoons red vinegar
4 tablespoons chopped fresh parsley
½ teaspoon ground black pepper
½ teaspoon cayenne pepper (optional)
Place the eggs in a saucepan just large enough to hold them. Add cold water to cover by a ½-inch. Bring to a gently boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let stand for 15 minutes.
When the eggs are through cooking, place the saucepan under cold running water for about 3 minutes, long enough to stop the cooking.
Peel the eggs, mince them and set aside.
Using a knife, strip the ribs from the kale, then roll the leaves up up and slice them thinly crosswise.
Heat a frying pan over medium heat and cook the pancetta, turning occasionally, until nearly golden, about 5 minutes. Add minced garlic to the pan and cook until the garlic is golden, about 1 minute.
Using a slotted spoon transfer the pancetta and the garlic to a dish lined with paper towels to drain.
Add 2 tablespoons of balsamic vinegar to the frying pan and cook over medium heat, stirring to scrape up any browned bits from the bottom of the pan.
Pour into a large bowl and whisk in the remaining 2 tablespoons of balsamic vinegar, the red vinegar, and 3 tablespoons of olive oil.
Add the shredded kale and toss well to coat. Add the pancetta, garlic, 3 tablespoons of chopped parsley and black pepper and mix to combine.
Add minced eggs and gently fold them in.
Garnish the salad with the remaining 1 tablespoon of parsley and cayenne pepper (if using) and serve immediately.
One serving yields 301 calories, 23 grams of fat, 5 grams of carbs, and 13 grams of protein.