Happy Friday!!
My Friend Andrea has a killer recipe that you absolutely must try. Now here is Andrea. You may want to try this out in your kitchen ASAP.
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I’m always on the lookout for a healthy recipe with an irresistible flavor and I have found it! Hello, my name is Andrea Lewis and I am on a journey to transform my eating habits into healthy habits, one delicious recipe at a time!
I have fixed this warm artichoke salad for many people and each person has raved about its flavor! Even the pickiest eater in my family loves it! So give it a try! It just may become a family favorite for you, too!
Warm Artichoke Salad
Makes 3-4 servings
INGREDIENTS
5 to 6 strips of bacon, cut into 2 inch pieces
1 (8 oz.) package cremini mushrooms, sliced
2 to 3 garlic cloves, minced
kosher salt and pepper
2 bunches of kale, stems fully removed and chopped (I used Lacinato Kale)
1 to 2 teaspoons extra virgin olive oil (if needed)
1 (8 or 9 oz.) jar of artichokes, drained (plus more if desired)
1/2 teaspoon crushed red pepper flakes (or more for additional heat)
1 to 2 tablespoons fresh parsley, finely chopped
DIRECTIONS
Using your KitchenAid 36″ 5-Burner Gas Cooktop, turn the heat on to medium over one of the small burners. Place the bacon into your KitchenAid Professional Seven-Ply 11″ skillet, and cook the bacon until browned and crispy. Remove the bacon and place on a paper towel lined plate and set aside. Discard most of the bacon fat, reserving about 1 to 2 teaspoons and leaving in the skillet.
Turn the heat to medium high and, using the same skillet with a little of the bacon fat, add in the cremini mushrooms and garlic and sauté until softened, for about 5 to 6 minutes. Season with salt and pepper. Add in the kale and feel free to lightly drizzle in some extra virgin olive oil over the kale if needed. Sauté and mix together until all of the kale is nicely wilted and warmed through.
Add in the drained artichokes, crushed red pepper flakes and mix together gently and allow the artichokes to warm through. Garnish with a little parsley, turn off the heat and crumble the crispy, cooked bacon over the top. Garnish with more fresh parsley if desired and serve immediately.
INGREDIENTS
5 to 6 strips of bacon, cut into 2 inch pieces
1 (8 oz.) package cremini mushrooms, sliced
2 to 3 garlic cloves, minced
kosher salt and pepper
2 bunches of kale, stems fully removed and chopped (I used Lacinato Kale)
1 to 2 teaspoons extra virgin olive oil (if needed)
1 (8 or 9 oz.) jar of artichokes, drained (plus more if desired)
1/2 teaspoon crushed red pepper flakes (or more for additional heat)
1 to 2 tablespoons fresh parsley, finely chopped
DIRECTIONS
Using your KitchenAid 36″ 5-Burner Gas Cooktop, turn the heat on to medium over one of the small burners. Place the bacon into your KitchenAid Professional Seven-Ply 11″ skillet, and cook the bacon until browned and crispy. Remove the bacon and place on a paper towel lined plate and set aside. Discard most of the bacon fat, reserving about 1 to 2 teaspoons and leaving in the skillet.
Turn the heat to medium high and, using the same skillet with a little of the bacon fat, add in the cremini mushrooms and garlic and sauté until softened, for about 5 to 6 minutes. Season with salt and pepper. Add in the kale and feel free to lightly drizzle in some extra virgin olive oil over the kale if needed. Sauté and mix together until all of the kale is nicely wilted and warmed through.
Add in the drained artichokes, crushed red pepper flakes and mix together gently and allow the artichokes to warm through. Garnish with a little parsley, turn off the heat and crumble the crispy, cooked bacon over the top. Garnish with more fresh parsley if desired and serve immediately.
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