Kale + Bacon + Pumpkin Seeds

So, kale. Yep. It’s everywhere these days. Kale chips, crispy baked kale, kale salad. I actually love kale, so I’m pretty happy with the new fad. It’s good for you. It’s a super food. We get it.

But, just in case you haven’t hopped onto the trendy, kale-train yet, let me give you a good reason to get on board…….bacon! Whalaa. Done.

One of my most favorite childhood meals has kale as one of the highlights, so maybe I like kale because it’s in my blood.

Whatever the reason, you really can’t go wrong by adding bacon to it. (Or to anything for that matter!) And I love the pumpkin seeds in this dish. They add a nice crunch. This is a perfect fall side dish. Comforting and healthy! Salty, bitter, slightly sweet and crunchy. Perfect.

Kale + Bacon + Pumpkin Seeds

Like kale? Add bacon to it. Hate kale? Add bacon to it! 🙂

Ingredients

1 onion, chopped
6 slices bacon
1 Tbsp olive oil
8 cups kale, chopped (about 1 bunch)
2 tsp chopped garlic
2.5 Tbsp balsamic vinegar
2 tsp Maple syrup
¼ cup of roasted shelled pumpkin seeds
Dash of salt and pepper

Instructions

Fry the bacon until crisp. Remove from pan and set aside
Heat olive oil in a large pan on medium high heat. (you could use the same pan with bacon drippings.)
Place chopped onion in pan.
Stir the onion and spread them out evenly over the pan.
Turn to medium low and cook onions until brown and soft, 10 minutes, stirring occasionally. (or longer if you like them more caramelized).
Chop or crumble the cooked bacon.
Chop the kale. Set aside.
When the onions are finished, add the cooked bacon and the kale to the pan.
Turn back up a bit and cook until the kale begins to wilt, about 2-3 minutes.
Add the garlic, balsamic vinegar, maple syrup, salt and pepper and mix well.
Sprinkle the roasted pumpkin seeds on top.
Eat it up! Yum!