Paleo Hot Greens with Bacon Dressing

29 10 2009

Mmmmm….bacon. This will make any guy eat his greens!


1/4 cup olive oil or bacon grease

2 tbs lemon juice

2 tbs whole-grain mustard

1/2 tsp sea salt

1/2 tsp fresh-ground black pepper

1/2 tsp pepper

3 cloves garlic, crushed

About 3 large heads kale (or collard greens), washed, dried, and cut horizontally into 3/4-inch strips

1 lb thick-cut bacon, cut into 1/2-inch strips

How to assemble:

  1. Cook bacon pieces until browned.  Set aside bacon pieces.  Pour off most of the oil. 
  2. Add garlic clove and the greens and sauté until tender–5 to 6 minutes.
  3. In a large bowl, combine 3 tablespoons olive oil (or bacon grease), lemon juice, mustard, salt, pepper, and whisk to combine.    Put greens over dressing and toss to combine.
  4. Sprinkle with bacon pieces, and serve immediately.



Orange Salad

8 10 2009


4 blood oranges (although any medium sized sweet orange will do)

1 large mango

1 small red onion

1 jalapeno

3-4 tbs cilantro

3-4 tbs mint

3 tbs olive oil

What to do:

In a small bowl, juice one half of one of the oranges and add in olive oil.  Whisk to combine.  Set aside. 

Peel remaining oranges and put slices in a large bowl.  Remember to take out the seeds. 

Using a knife, peel the mango and dice it up.  Be careful of the large pit in the center.  You kind of have to work around it.  I’ve found it is easiest to dice down to the pit and then slide the blade of the knife along the pit to release the yummy goodness of mango flesh.  Anyway, toss the mango into the bowl with the orange. 


Dice the onion and add it as well.  Cut off the stem of the jalapeno.  Cut it in half lengthwise.  Using a small spoon, scrape out the seeds and white parts from inside the jalapeno and discard.  (Since the seeds and white membrane are the hot spicy part, this salad isn’t overly spicy.)  Dice the jalapeno and toss it in the bowl. 


Finally, rinse the cilantro and mint.  One bunch at a time, hold the bunch by the stems with the leaves angled down towards the cutting board.  With your knife, scrape downwards to release the leaves and leave the stemy bits behind.  Roughly chop the leaves and toss in.  Repeat with the other bunch. 


Pour dressing over the top and toss to combine.  Cover bowl with plastic wrap and let it sit for a couple of hours for maximum flavor.


This is great alongside grilled meat, chicken, or fish and is especially popular at outdoor events or cookouts.