This is such a great summer harvest recipe, but I’ve gotta tell ya – it does not feel like summer here right now, our weather has plunged into autumn quite suddenly! However, it’s still harvest time for the veggies, and this is one of my favorite recipes for using fresh kale and cherry tomatoes from the garden. I shared our other, Baked Eggs with Kale & Cherry Tomatoes, last fall. Our tomatoes are beautiful this year; we planted a fun variety of red, orange and yellow varieties. Along with the green kale and red onions, it makes for a very pretty salad!
I know kale is one of those vegetables that many people don’t care for, but it is so healthy for you! You just need to find ways to prepare it, and what better way than to add bacon to the mix? Bacon makes everything taste better! To be honest, I had to improvise a bit when putting this recipe into writing. The truth is I have never measured anything out for it! So there’s a lot of leeway in the amounts, and you can adjust pretty much anything in it to suit your taste more. You can even eliminate the onions and share this one with your dog!
At the least, if your assistant chef is close by, like Luke always is, you can share some of that bacon you just cooked with them! My preferred way of cooking bacon now is in the oven, and while you don’t need a full pound for this recipe, I usually cook it all anyway, and then save some for making breakfast sandwiches or sharing with Luke as a snack or added to his food. I am lucky with this recipe that we have our own kale (finally), tomatoes and fresh garlic. It’s also my preference to get bacon from one of our local smokehouses, and one even has a nitrate free variety.
You’ll also notice, I cook half of the onion, and use the other half raw. You can cook it all or put it all in raw, whatever your preference is. I like the flavor of raw, but don’t like to overdo it. We also like to serve this with a nice crusty bread on the side. It makes a complete meal!
Let us know if you try this one and how you like it!