Grains and Greens Salad - Lunch Version

55 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Cook pilaf in chicken broth according to package directions.
2. 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).
3. 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.
4. Add another tablespoon bacon drippings. Cook onions over medium heat 8-10 minutes until they just start to brown. Remove to bowl.
5. 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.
6. Repeat adding bacon drippings as necessary. Add cooked pilaf and cooked chopped bacon to the bowl.
7. Whisk together olive oil and lemon juice in a small bowl with salt and pepper to taste, then drizzle over the salad and toss together.

1 hrs 8 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Cook pilaf in chicken broth according to package directions.
2. 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).
3. 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.
4. Add another tablespoon bacon drippings. Cook onions over medium heat 8-10 minutes until they just start to brown. Remove to bowl.
5. 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.
6. Repeat adding bacon drippings as necessary. Add cooked pilaf and cooked chopped bacon to the bowl.
7. Whisk together olive oil and lemon juice in a small bowl with salt and pepper to taste, then drizzle over the salad and toss together.
8. Allow salad to cool.
9. Divide among indicated number of freezer bags, label, and freeze.

1 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Serve at room temperature.