Ingredients
- 1 tablespoon olive oil divided
- 1 onion
- 4 slices turkey bacon
- 8 cups kale (about 1 big head)
- 1/2 tablespoon garlic finely chopped
- 2.5 tablespoons red wine vinegar
- 1 1/4 teaspoons tamari
- 2 teaspoons low-sugar maple syrup
- Dash of salt and pepper
Instructions
- In a large pan on medium-high heat, heat 2 teaspoons of the olive oil.
- Cut the onion into quarters, slice, and place into the pan.
- Stir the onions to coat in the oil. Spread them out evenly over the pan.
- Turn the heat to medium-low and cook until brown and soft, about 30-40 minutes, stirring occasionally. You may need to add more oil if the onions start sticking.
- While the onions caramelize, cut the bacon into 1-inch pieces.
- Heat the remaining teaspoon of olive oil in a medium pan on medium-high heat.
- Put the bacon in the pan and cook until crispy, about 5 minutes, flipping halfway through. Once the bacon is cooked, remove it from the heat and set aside.
- In the meantime, chop the kale and set aside.
- When the onions are fully caramelized, add in the bacon and the kale.
- Turn the heat back up to medium and cook until the kale begins to wilt, about 2-3 minutes.
- Add the garlic, red wine vinegar, tamari, low-sugar maple syrup, salt, and pepper and mix well. Really scrape the bottom of the pan to get all the yummy onion bits.
- Divide the salad over 2 dishes and devour!