2412 Roasted Kale Salad

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often less expensive.

lard

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil can be more budget-friendly.

Take the leaves off the stem of the kale.

Add a little bit of olive oil over the leaves and toss them.

Preheat the oven to 350 degrees Fahrenheit.

Place the kale on a nonstick baking pan, spreading it out evenly.

Bake the kale until it is crispy, like the consistency of potato chips, which may cause it to darken and lose some color.

Prepare the dressing by adding a teaspoon of honey, about four tablespoons of olive oil, a pinch of salt, some white balsamic vinegar, and grainy mustard in a bowl and whisk together.

If needed, add a couple more tablespoons of olive oil to the dressing.

Take the crispy kale and mix it with the dressing, being careful not to lose the crispiness.

Add diced plumped dried figs and fresh almonds to the kale and toss gently.

Optionally, add sliced or diced ripe pears or apricots to the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary