I’ve made this dish about five times in the last month. It’s one of the few foods coming from my kitchen lately that I actually cook. I am in the middle of a very busy photography season and I am swamped with a capital s.
Things here are cray cray.
This dish is pretty straight forward and simple, but BIG on taste. Seriously. If you think you don’t like kale, you should try it like this. Yes, I could have added more bacon, more balsamic, etc, but you can if you want. I am too rushy rushy at this time in my life and I need simple. I loooove the caramelized onions in it.
Here are my notes:
–The shredded kale is found at Walmart by the salad mixes. Love, love, love this new find! Pre-washed, pre-shredded. Yes, please.
–Those big globs above are the bacon balsamic butter that comes in the bag with the kale.
–I eat this cold too, right out of the fridge like a salad.
–Put as much onion as you want. Put as much quinoa as you want. Sometimes I just make a batch of quinoa which is 1 cup dry quinoa to 2 cups water, and sometimes I cook more. It’s not baking, it’s throwing stuff together in a pan.
–I keep saying that toasted nuts would work well in this. I’m thinking pine nuts. What do you think?