How to Make Anyone Like Kale BLT

Lightly pickled cucumber and fresh tomato brings a bright, acidic contrast to the smoky, savory elements of this dish. Kale chips need to be eaten immediately so I prefer to serve them in a main dish.

2 servings

Ingredients

1/2 cup grated cucumber

1 tsp apple cider vinegar

1 bunch kale (washed, thoroughly dried, and torn into bite-sized pieces)

2 tbsp everyday olive oil

1/2 tsp smoked paprika

1/4 tsp garlic powder

2 tbsp pine nuts, toasted

2 slices bacon, crisped and crumbled

1 tomato, sliced

Fresh grated pepper, to taste

Optional: Sourdough bread slices and coconut oil (for croutons)

Instructions

1. Marinate the Cucumber: In a small bowl, mix the grated cucumber with the apple cider vinegar. Set aside to marinate while you prepare the rest of the ingredients.

2. Bake the Croutons (Optional): If making the croutons, preheat the oven to 350°F. Brush coconut oil on each side of the sourdough bread. Bake for about 20 minutes until golden and crisp. Set aside to cool, cut into cubes, then drop the oven temperature to 325°F.

3. Prep the Kale: Remove the tough inner stems from the kale. Ensure the leaves are completely dry so they crisp rather than steam. In a large bowl, massage the kale leaves with the olive oil, smoked paprika, and garlic powder until every leaf is lightly coated.

4. Bake the Chips: Spread the seasoned kale in a single layer on a baking sheet. Bake at 325°F for about 20 minutes, or until the edges are nicely crisped. Keep a close eye on them during the last 5 minutes to prevent burning.

5. Assemble the Dish:Divide the warm, crispy kale between two plates or shallow bowls. Do not toss the ingredients. Instead, arrange the marinated cucumber, sliced tomato, toasted pine nuts, crumbled bacon, and croutons (if using) in separate sections over the kale. Top with a generous finish of fresh grated pepper.