SWEET POTATO, BRUSSELS SPROUTS, AND KALE SALAD WITH APPLE AND BACON
1 sweet potato
1 slice thick cut bacon, minced
3/4 cup Brussels sprouts, quartered
3/4 cup kale, chopped
1/4 honeycrisp apple, diced
1 tsp olive oil
2 tsp balsamic vinegar
salt and pepper (to taste)
Using a fork, pierce the sweet potato. Place in the microwave for 5 minutes or until the potato is fork tender. Allow to cool for 5 minutes before handling (it will be very hot). After it cools, dice the sweet potato into 1/2 inch sized cubes.
While that is working, place bacon in a sautee pan on medium-high heat. Allow fat to render and bacon to crisp up, should take around 5 minutes. Pour bacon and excess grease on a plate lined with a paper towel and set aside.
In the same pan you cooked the bacon, add the Brussels sprouts. Extra oil should not be needed due to the leftover bacon fat in the pan. Season well with salt and pepper. While that works, chop the kale into 1/2 inch strips. After about 5 minutes, add the kale to the pan. As kale starts to wilt, add in the bacon and sweet potato. Allow flavors to come together for a couple of minutes then serve in a bowl. Top with diced apple, olive oil and vinegar and serve.