Ingredients
Equipment
Method
- Clean and destem the kale. Cut it into bite-sized pieces and place it in a large bowl.
- Cut the bacon into ¼ inch pieces. Heat a large skillet over medium high heat for 2-3 minutes. Place the bacon into the pan and cook until the pieces are evenly brown and crispy. Lower the heat and remove the crispy bacon pieces from the pan, drain them on a plate lined with a paper towel. Then add the crispy bacon to the large bowl containing the other ingredients.
- Add the small, diced shallots to the large skillet containing the bacon grease. cook the shallots for a minute then add the sliced mushrooms, salt, and black pepper.
- Cook the mushrooms until they are softened. Then add the pomegranate juice and red wine vinegar to deglaze the pan.
- Cook the mixture for 2-3 minutes, then pour the mushroom mixture into the large bowl over the kale, add the remaining ingredients to the bowl. Use tongs to toss all of the ingredients together. And enjoy!