Kale, Artichoke and Pecorino Salad

I created this kale, artichoke, and pecorino salad the other day with ingredients I had in the house as a side dish for company. Everyone just loved this dish! Adding the pecorino right before serving gave the salad and extra flavor that made this dish very yummy! Give it a try! You can omit the cheese to keep it paleo!

INGRIDIENT

¼ cup olive oil, divided

3 slices pancetta, chopped, or more to taste

1 (14 ounce) can artichoke hearts, drained and quartered

1 bunch kale, chopped

1 lemon, juiced

1 teaspoon sea salt

¾ teaspoon freshly ground black pepper

¼ cup freshly grated pecorino cheese

DIRECTION

Step: 1

Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir pancetta until crisp, about 7 minutes. Transfer pancetta to a paper towel-lined plate using a slotted spoon.

Step: 2

Cook and stir artichoke hearts in the same skillet over medium heat until lightly browned, about 2 minutes per side. Transfer artichoke hearts to a plate.

Step: 3

Place kale in a large bowl and top with artichoke hearts and pancetta. Drizzle 3 tablespoons olive oil over kale mixture and add lemon juice, salt, and pepper; toss. Sprinkle grated pecorino cheese over salad.

NUTRITION FACT

Per Serving: 305 calories; protein 8.3g; carbohydrates 18g; fat 23.8g; cholesterol 14.3mg; sodium 1027.8mg.

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