Chef Trash Ramsey

Hey Everyone! One thing you might not know about Class & Trash is that we both love to cook.  I thought that it would be fun to share one of my favorite recipes:

Trash’s Warm Kale Salad

2 lbs Kale
5 strips bacon
1 medium red onion
6 cloves garlic
1 tablespoon Vegetable/Canola Oil
1/2 cup Dijon mustard
1/2 cup sour cream
1/2 apple cider vinegar
8 oz Low Sodium Chicken Broth
1/2 cup golden raisins
Thyme & Seasoning Salt
Salt & Pepper

1) Mince the garlic and onions. (Trash tip: Get yourself a mini-food processor!)
2) Cut the bacon into bite-sized pieces.  (I like to use kitchen shears for this.)
3) Wash your kale thoroughly.  (Even if you buy the bagged kale.  I don’t care if it says it’s pre-washed!)
4) Measure out your liquid ingredients.  (You want to use a liquid measuring cup for this.  That way you can combine prior to cooking)

Cook: (Cook time 30-45 minutes)
1) Start a large steam pot on your stove on medium heat with your oil.
2) Add bacon and season with a teaspoon of seasoning salt.  Render until the bacon is about 50% done.  (Usually about 4-5 minutes)
3) Raise the heat to medium high and add your minced onions.  (2-3 mintues)
4) Add your garlic.  Salt & Pepper the entire mixture and cook until translucent. (4-5 minutes)
5) Add your kale and combine so that the bacon, garlic, and onions are distributed throughout.  (In a perfect world, your pot will hold all of the kale. But if your pot is smaller, add the kale handful by handful making sure that you’ve wilted the kale a bit before adding the next bunch.)
6) Once you’ve added all the kale, season generously with salt and pepper.  Lid your kale.  (5 minutes)
7) After 5 minutes, stir your kale and add in your liquid ingredients (chicken broth, vinegar, mustard, and sour cream) and thyme.
8) Once combined, stir again, reduce your heat to medium and replace the lid. (15 minutes)
9) With 5 minutes left, add in your raisins and combine.  Replace the lid. (5 minutes)
10) After the time has passed, taste test your kale (I use a piece with a stem for this).  It should be tender with a bite.  If it’s too tough, cook for an additional 3 minutes.  Season with salt & pepper accordingly.

Enjoy and serve warm! This is a recipe that will taste better the longer it sits.

Some Tips:

Do NOT be stingy with your salt and pepper.  Kale is a hearty green and you will need the seasoning.  I promise.

Do NOT substitute turkey bacon for this recipe.  The fat from the bacon helps to break down the kale.

You can run your bacon through the food processor.  If you do this, reduce the cook time to 2-3 minutes for rendering.

Pictured here with my Turkey Meatballs and Rigatoni)

Let me know if you decide to try this recipe and share photos!  Have a happy Sunday!