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The Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchens chose to feature the basket ingredient redbor kale, a purple variety. When you think of kale salad, “boring” might be one of the words that come to mind. But this salad is definitely not boring. The chefs of Food Network Kitchens made sure that it’s packed with flavor from garlic, maple syrup and bacon. Not only that but the salad also has black-eyed peas — both black-eyed peas and kale supposedly bring good luck, as they symbolize prosperity. Try this Roasted Redbor Kale Salad for dinner with your family and you may just bring on the luck for the year ahead.
This recipe calls for preparing the kale in two different ways: First you massage a portion of it with salt, oil and vinegar to tenderize it, then you roast the rest to create a play on textures. Reserve the smaller, tenderer leaves for roasting, and use the thicker leaves, thinly sliced, for massaging, since they hold up better. Meanwhile, cook the bacon until crisp and remove to a paper towel-lined plate. Keep just 2 tablespoons of the fat in the pan to cook the garlic and toast the red pepper flakes. Whisk in vinegar, maple syrup and season with salt to create your dressing.
When you’ve got the components ready, toss together the massaged kale, roasted kale, black-eyed peas, almonds, shallots and crispy bacon with the vinaigrette. Serve right away and enjoy the sweet, tangy flavors and unique textures.
Get the Recipe: Roasted Redbor Kale Salad