Swap Ready

Grains and Greens Salad

 

Greens are packed full of flavor and nutrients that are easily absorbed into your body. I’m such a health nut, but I have a hard time with just straight up greens. Baby spinach salads are about as close as I get. But, I love greens in mixed up dishes such as casseroles, salads, and smoothies. The smokey bacon flavor is a good match for the bold flavor and texture of kale, and just a little smoked paprika will really take it up a notch. Mixed with wholesome grains, this makes a nice side dish or light (but filling) meal. It can be served warm or at room temperature, so it travels well to picnics and potlucks.

Grains and Greens Salad

Author/Source:

Kim @ onceamonthmeals.com, adapted from Bon Appetit

Ingredients:

  • 1.5 cups seven grain pilaf (such as Kashi)
  • 3 cups chicken broth
  • 8 sliced bacon (reserve drippings as you cook, see below)
  • 2 teaspoons garlic
  • 1.25 cups diced onion
  • 8 cups chopped kale
  • 1 Tablespoon lemon juice
  • 2 Tablespoons olive oil
  • 0.125 teaspoons smoked paprika
  • salt and pepper to taste

Directions:

Cook pilaf in chicken broth according to package directions. Meanwhile, cook bacon over medium low heat in a large skillet until crisp. Remove to a paper towel and reserve drippings in a small bowl (not plastic). Place about 1 tablespoon of bacon drippings back into the pan. Cook garlic over medium heat 1-2 minutes until fragrant. Remove to a large bowl. Add another tablespoon bacon drippings. Cook onions over medium heat 8-10 minutes until they just start to brown. Remove to bowl. Add another tablespoon of bacon drippings and cook kale over medium heat in batches (about 2 cups in size). Cook kale 1-2 minutes until it just begins to brown. Remove to bowl. Repeat adding bacon drippings as necessary. Add cooked pilaf and cooked chopped bacon to the bowl. Whisk together olive oil and lemon juice in a small bowl with paprika, salt and pepper to taste, then drizzle over the salad and toss together. Serve warm or at room temperature.

Freezing Directions:

Cook as directed above. Allow salad to cool. Store in freezer bags, label, and lay flat. TO SERVE: Thaw and serve at room temperature or warm if desired.

Servings: 6

 

**conversion chart image provided by Erik Spiekermann

2 Responses to “Grains and Greens Salad”

  1. Laura says:

    Do you think this would work with other greens? I have a ridiculous amount of beet greens.

    • kim says:

      Yes, you could substitute whatever greens you have on hand. Beet greens make a great substitute for kale, spinach, and other greens.

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