Yeah, that’s right. Moar kale. I think we’re hooked. I never thought it would be me that was a kale evangelist, but here I am. Many, many pounds of kale later.

It’s more interesting, flavorful and filling than a lot of lettuces that fill the store shelves. And frankly, since we started buying it we are eating a lot more salads. Maybe kale is the tribble of the produce world, to borrow from an awesome article I read recently. (Anyone want to guess what has been on our Netflix queue lately?).

Also, the night after we had this, we got our butts totally kicked at an awesome class at Burn Cycle in the Pearl. Then we picked up Papa Murphy’s and I personally stuffed my face with at least 1/3 of the pizza plus cheesy bread. Balance and moderation is key in life, I feel.

Here’s what you need for two entree-sized servings:

3-4 slices of good quality rye bread, cut into 1-inch cubes
Olive oil, salt and pepper
4 slices bacon
1/4 red onion, minced
4 cups kale, sliced into ribbons
2 oz feta crumbles
1 1/2 roma tomatoes, diced
1/2 Tbsp. apple cider vinegar

Toss the rye bread cubes with salt, pepper and olive oil and toast in a toaster oven or in a regular at 350 degrees for 5-10 minutes. Keep a close eye on them – just like any other form of toast, they can go from “almost there” to burned in a matter of minutes.

Cut the bacon into 1/2-inch pieces and fry in a skillet. When the bacon is about halfway done, toss in the red onion. When both are cooked, toss the bacon and red onions in a bowl with the kale, but reserve the bacon drippings and allow to cool. In a small bowl, measure 2 Tbsp. of the bacon drippings and add in the apple cider vinegar. Whisk to combine, then toss into the kale, bacon and onions, adding the tomatoes and feta. Plate, then top with the croutons and additional black pepper if you like.