Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Makes 8 to 10 servings
Photo: Alison Miksch; Styling: Caroline M. Cunningham

How to Make It

Step 1

Cook bacon in a large skillet over medium heat, stirring occasionally, 6 to 8 minutes or until crisp; remove bacon, using a slotted spoon, and drain on paper towels. Reserve 6 Tbsp. drippings in skillet. Add onion, 1/2 tsp. salt, and 1/4 tsp. pepper, and sauté 2 minutes. Remove from heat.

Step 2

Add red wine vinegar to skillet, and stir to loosen browned bits from bottom of skillet. Whisk in honey.

Step 3

Toss together chopped kale, Swiss chard, onion mixture, and remaining 1 tsp. salt and 1/2 tsp. black pepper in a large bowl. Transfer to a serving platter. Top with cooked bacon, beet slices, pumpkin seeds, dried cherries, and feta cheese. Serve immediately.

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