an with paper liners. Blanch kale in salted, boiling water for
Preheat oven to 350\u00b0.
Chop kale into 1/2 inch pieces.
Place kale in a large bowl.
With hands massage oil, lemon juice and salt into kale.
Place kale on parchment lined baking sheet.
Bake at 350\u00b0 for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time).
Cool and serve.
Toss apples with lemon juice in a large bowl to coat. Add kale, bacon, avocado, and almonds; toss to mix.
Whisk olive oil, vinegar, maple syrup, mustard, pepper, and salt together in a bowl until smooth; drizzle over salad and toss to coat.
nd brown sugar. Lay the bacon side by side on the
Line a large baking sheet with 2 sheets of aluminum foil, making sure pan is completely covered.
Arrange bacon strips on the prepared baking sheet, keeping at least 1/2-inch space between strips. Place pan in the cold oven.
Heat oven to 425 degrees F (220 degrees C). Cook bacon for 14 minutes.
Transfer cooked bacon to paper towel-lined plates. Let cool for 5 minutes for bacon to crisp.
Wash and trim asparagus spears.
Cut bacon strips in half crosswise.
Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
Lay on a cookie sheet with sides.
Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
Serve warm or at room temperature.
**Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.
ogether the corn, chopped arugula, bacon, and onions. In a separate
Heat up bacon drippings in a large saucepan.<
o 350\u00b0.
Cook bacon in a Dutch oven over
Wash and dry kale.
Microwave bacon until crisp, set aside until
Blanch the kale in boiling water for 2
ven over medium heat. Add bacon; cook 5 minutes or until
Blanch the kale in boiling, salted water for
ver medium heat, cook the bacon until crisp, stirring occasionally.
gin by thoroughly rinsing the kale to remove any sand or
aste.
For the kale: Heat the bacon fat in a nonstick
nd discard woody stems from kale leaves. Cut leaves in half
Place bacon in a large skillet and
you have bought kurly kale that isn't trimmed,
175 degrees C).
Spread kale on a baking sheet. Drizzle