Massaged Kale Salad

Ingredients:

• 2 bunches kale
• ½ cup freshly grated Parmesan cheese
• ⅓ cup extra-virgin olive oil 
• ¼ cup lemon juice
• 3 large cloves garlic, minced
• 1 tablespoon reduced-sodium soy sauce
• 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional)
• ½ teaspoon freshly ground pepper
• ¼ teaspoon salt

Instructions:

• Take stems off of the kale, break kale up into smaller pieces. 
• Combine all ingredients
• Recipe says massage with hands, but I find that gross, so I put half the kale into a gallon ziplock and squeeze the air out and then knead it like dough, that reduces the fluff, and then I add the rest and do the same. Works nicely.
• "Massage" till the leaves have reduced the volume they take up in half and the leaves look shiny.

Christy's lazy way:

1. Juice of 2 lemons
2. splash of soy sauce
3. capful of truffle parm 
4. pour of olive oil
5. a sprinkle of pepper
6. 6 cloves of garlic through the garlic press
7. 1 bag of kale with stems removed

Mix everything together in a ziploc bag. Travels great for the airport (your seat mate might disagree - hahah) and great overnight - the lemon juice softens the kale up a bit more overnight.

Bacon roses

 Always use the thick cut bacon

Preheat oven to 375

Roll bacon into a rose shape then hold in place with a skewer or toothpick

I sprinkled on paprika for some extra color

Bake for 45 min in a cupcake tin

Remove and let cool slightly and remove roses from cupcake tin to get them out of the grease bath and replace in baking pan

Bake for an additional 10 min to crisp up the bottom

Let cool completely before removing the toothpick and placing on top of the rose stems (I trimmed the stems since the roses were heavy)