Kale with Pancetta and Mushrooms

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Title : Kale with Pancetta and Mushrooms
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Kale with Pancetta and Mushrooms



Wow!  The last two weeks have been crazy busy!  The weekend before Halloween, I had gone to Nashville to do a photoshoot and sadly somehow the compact flash would not read.  So last weekend I drove back up to retake the photos.  The kids had a blast with their friends, but I am not 19 anymore and driving 4 hours up and back this past weekend and the weekend before has wiped me out.  I had another photoshoot yesterday.  It felt good to be working.  I have another couple of shoots in the next couple of weeks.  I am excited. I made this salad a week ago and it was so dang delicious.  The recipe comes from the Pioneer Woman.

Kale with Mushroom and Pancetta Salad
  • 4 slices Thin Bacon, Cut Into Bits
  • 1 Tablespoon Butter
  • 1 whole Medium Red Onion, Halved, And Sliced
  • 8 ounces, weight White Mushrooms, Sliced
  • 1/2 cup White Wine
  • Salt And Pepper, to taste
  • 4 ounces, weight Goat Cheese Crumbled
  • 3/4 cups Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1/2 teaspoon Dried Thyme Leaves
  • Salt And Pepper, to taste
  • 1 bunch Kale
In a pan fry up the bacon or pancetta, drain and remove from pan and set aside.  Then in a separate pan saute the mushrooms in butter.  You can add the wine at this point, but I left that out.  I also left out the goat cheese just because I didn't have any on hand, but then I added a 1/2 cup of sunflower seeds for crunch.  In a bowl add kale and other ingredients.  Then in a separate bowl whisk together oil, balsamic vinegar, thyme, salt, pepper.  Then pour over the Kale.  Enjoy!


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