Name: Bacon-Wilted Greens with Warm Pecan-Crusted Goat Cheese
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 2 center-cut bacon slices, cut into lardons; 1/2 red onion, thinly sliced; 1 apple, such as Gala, Granny Smith, or Honeycrisp, skin on, cored and diced; Coarse kosher salt and freshly ground black pepper; 8 cups tender kale, stemmed and cut into chiffonade; 1 tablespoon sherry vinegar; 3 tablespoons very finely chopped pecans; One 6-ounce log goat cheese; 1 small apple, such as Gala, Granny Smith, or Honeycrisp, skin on with core, cut crosswise into 1/4-inch-thick slices

Directions

Line a plate with paper towels. Line a rimmed baking sheet with a silicone mat and set aside.
Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Remove with a slotted spoon to the prepared plate. Pour off all but a film of the grease on the bottom of the pan. (Just eyeball it instead of trying to measure, but it should be just about 1/2 teaspoon; discard the remaining grease.)
To make the salad, return the skillet to low heat. Add the onion and the diced apple. Season with salt and pepper. Add the kale; cook until the kale begins to wilt, stirring occasionally, about 2 minutes. Add the vinegar; cover, and cook until just tender, stirring occasionally, about 4 minutes. Remove from the heat, taste, and adjust for seasoning with salt and pepper.
Meanwhile, preheat the oven to broil. Place the finely chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to evenly coat. Refrigerate until firm if necessary, then cut evenly into 6 rounds and place each round of cheese on the sliced apple. Place on the prepared baking sheet. Transfer to the oven and broil until the cheese is melted and browned, 3 to 5 minutes.
To serve, divide the kale salad among the plates. Top with an apple-cheese round and garnish with the reserved bacon. Serve immediately.

"Lighten Up, Y'all" by Virginia Willis © Ten Speed Press, a division of Penguin Random House, Inc. 2015. Provided courtesy of Virginia Willis. All right reserved. Photography Copyright 2015 by Angie Mosier.

Black Chocolate Cake

Pumpkin Cheese Ball

The Best Pot Roast

Broccoli Gratin

Layered Candy Corn Pie

On Tonight

Holiday Baking Championship

Christmas Cookie Challenge

Guy's Grocery Games

The Pioneer Woman

The Kitchen

Delicious Miss Brown

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Live Classes with Q&A

Encore: Pumpkin Monkey Bread with Orange Pumpkin Glaze

Encore: Hoisin-Glazed Sesame Chicken Meatloaf

Halloween Blueberry Mummy Muffins

Stuffed Mushroom Eyeballs

Spooky Chocolate Tres Leches Cake

Encore: Chicken Tenders with Pumpkin, Sesame and Poppy Seed Breading

Try Premium

Coconut Cauliflower Steaks with Spicy Sauce

Alton Brown Cooks Live

Apple and Tahini Crispy Rice Squares

Encore: Pumpkin Monkey Bread with Orange Pumpkin Glaze

Encore: Hoisin-Glazed Sesame Chicken Meatloaf

Halloween Blueberry Mummy Muffins

Stuffed Mushroom Eyeballs

Spooky Chocolate Tres Leches Cake

Encore: Chicken Tenders with Pumpkin, Sesame and Poppy Seed Breading

Encore: Air Fryer Pork Chops with Chimichurri Sauce

Bacon-Wilted Greens with Warm Pecan-Crusted Goat Cheese

Categories: