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A warm vinaigrette will soften these sturdy greens, but their structure will hold up for up to an hour or two on a holiday buffet. Prep all the ingredients ahead of time, and store in individual zip-top plastic freezer bags in your refrigerator until ready to toss with warm vinaigrette. We love Chiogia beets, with their candy-striped interiors, for this recipe.

Recipe by Southern Living December 2015

Gallery

Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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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