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Bacon-Wilted Greens with Pecan-Crusted Goat Cheese

Ingredients

  • 2 center-cut bacon slices, cut into lardons
  • ½ red onion, thinly sliced
  • 1 small apple (Gala, Granny Smith, or Honeycrisp), skin on, core removed, cut crosswise into ¼-inch-thick slices
  • 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
  • 1 (6-ounce) log goat cheese

Instructions

Makes: 5½ cups to serve 6

Method: Stovetop and indirect grilling

Equipment: Large nonstick skillet, rimmed baking sheet, silicone mat

  1. Line a plate with paper towels. Line a rimmed baking sheet with a silicone mat and set aside.
  2. 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.
  3. Pour off all but a thin film of bacon grease (about ½ teaspoon) from the pan and discard the rest.
  4. Return the skillet to low heat. Add the onion and diced apple. Season with salt and pepper.
  5. Add the kale and cook until it begins to wilt, stirring occasionally, about 2 minutes.
  6. Add the vinegar, cover, and cook until just tender, stirring occasionally, about 4 minutes. Remove from the heat and adjust seasoning with salt and pepper.
  7. Meanwhile, set the EGG at 350°F/177°C.
  8. Place the finely chopped pecans in a shallow dish and season with salt and pepper.
  9. Roll the goat cheese log in the pecans to evenly coat. Refrigerate until firm if necessary, then cut evenly into 6 rounds.
  10. Place each round of goat cheese on a sliced apple and transfer to the prepared baking sheet.
  11. Place the pan in the EGG and cook until the cheese is melted and browned, about 3 to 5 minutes.
  12. To serve, divide the kale salad among plates. Top each portion with an apple-cheese round and garnish with the reserved bacon.
  13. Serve immediately.

Nutrition Information (Per Serving):

Calories: 255 | Fat: 16g | Carbs: 18g | Fiber: 4g | Protein: 14g

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