Dinner parties. Love them! Especially when we’re invited to someone else’s home. That means that I have only a dish or two to prepare and, yes, always a bottle of wine! Plus, I don’t have all the extra prep that goes into hosting even a small dinner party for just six~~in other words, I get a break!
When Sally and Matt asked us over for dinner, my pal Sal asked me to bring a salad. Well, I rarely just bring one of something, so I brought two new ‘salads’ I was working on (Click here for the 2nd salad.) . This is one of them. Now, it’s not your typical salad. In face, you might say, ‘Ally! That’s a side, not a salad!’ Au contraire, salads can be hot, warm, room temperature, cold~~that’s what ‘bohemian bold’ fooding’s all about~~actually, putting square pegs in round holes and making it work! In this case, this rainbow kale roasted potatoes bacon & maple syrup was a boho warm! Enjoy and always know that whatever you consider a salad IS, indeed, a salad! xo ~peace~ ally
rainbow kale roasted potatoes bacon & maple syrup
- 6 slices thick cut smoked bacon, fried, drippings reserved, bacon crumbled for garnish (I used a peppered bacon.)
- 1/4 cup olive oil
- Bacon drippings (divided)
- 1 large shallot, cut in half and sliced thinly
- 5-6 garlic pieces, peeled and cut in chunks
- 12-14 packed cups kale, chopped
- 1/2 cup chicken broth
- 1 1/2 tsp. sea salt
- 1 tsp. pepper
- 1/2 tsp. red chili flakes
- 2 cups red potatoes, skin on, cut in small pieces
- 2 Tbl. maple syrup
- When doing this recipe, I start with the kale then as it's cooking down, I start the potatoes, so they're both cooking simultaneously.
- In a very large heavy pot over medium heat, put half the bacon drippings, olive oil, shallots and garlic. Saute about 3 minutes. Add the kale and using tongs toss and blend.
- Add the chicken broth, salt, pepper, chili flakes and toss together.
- Increase heat to medium high, cover with a lid and let the kale steam and cook about 5-7 minutes (tossing a couple of times). Reduce the heat to medium, cover and cook another about 20 minutes (tossing a few times to blend.)
- Put the remaining bacon drippings in a cast iron skillet over medium high, add the potatoes, cover with a lid and cook about 7-10 minutes flipping and turning once or twice (you want the potatoes to get a golden brown on some of the sides).
- Reduce the heat to medium low, keep covered and cook until tender, probably about another 7-10 minutes.
- For serving, put the wilted kale on a platter or shallow bowl. Make a well like center hole and place the potatoes in the middle.
- Sprinkle with some of the crumbled bacon (leaving more for individual garnishing) and drizzle on the maple syrup.
- Ready to eat! This dish is even great at room temperature!
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