Kale, White Bean, and Bacon Salad

There has been a period of time this summer where I would put a [rinsed and drained] can of white beans over greens of any kind and call it a salad day. The combination is refreshing, filling and easy all at the same time. Bonus points for being good for you. Of course the results of these endeavors generally end up not too photogenic [read: ugly] or we end up eating it all before I can take a photo. This was the one exception. Just in time for the rain to move back in.

Kale and I are friends. I enjoy that hearty green flavor that it carries, trendiness be damned. Massaging it in dressing or roasting it can generally make it more palatable for those who don’t share my fondness for green flavors. Substituting something else for the kale wouldn’t be the end of the world. I’ve had something similar with arugula and spinach without any real issue. Go lighter on the dressing if you do. In this case, the dressing is a simple one made of mostly staples that even my kitchen has [except for lemon zest, which I unceremoniously leave out 9/10 times]. Dijon mustard [and mustard in general] will always make me happy. I’m getting the hang of making dressings in a mason jar. The key is to actually get the seal on well enough so when you start shaking it, you don’t end up wearing it. That’s happened. At least twice.

The table in the photo is of the new patio table! We haven’t spent nearly the amount of time I expected to out there this summer since the weather has been so unbearably hot and most of my time has been spent studying for CPA exams. When we had been getting out there, we managed to conjure up every nearby flying bug [flies, bees, and mosquitos] to join our party despite the use of mosquito repellant coils and candles. They’ve ran us off a couple of times because it’s just too much. Here’s to hoping the newfound cooler weather and rain runs them off so there can be a few more meals out there among the dying boxwoods and ferns. Seriously, the heat was too much. I’m ready for the partly cloudy, on-and-of rain we’ve been having.

Inspiration: White on Rice Couple

Ingredients

• 1 bunch of flat leaf kale, ribs removed and torn into bite sized pieces
• 4 slices of thick cut bacon, double if you can’t get thick, cut into bite sized pieces
• 2 cloves of garlic, minced
• 15oz can of white beans, drained and rinsed
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon brown sugar
• 1 1/2 teaspoons dijon mustard
• 1/4 cup chopped parsley

Preparation

In a jar, add the olive oil and the rest of the ingredients through the parsley. Add the lid and shake to mix together. Set aside. Alternatively you could whisk the ingredients in a bowl.

Heat a skillet on medium high heat. Add the bacon pieces. Cook until crispy. Remove them to a paper towel lined plate to drain.

Reduce the heat to medium on the pan and add the garlic for approximately 30 seconds, stirring often so it doesn’t burn and it gets coated in bacon grease. Add the kale to the pan, stirring occasionally until it starts to wilt. Add the beans and the Worcestershire sauce until the beans are warm.

Add the kale and beans to a large bowl. Add the bacon and dressing. Toss to combine and incorporate the dressing.

Serve warm [but it’s equally good cold].