Hot Salad

I like soup but not in the summer. Unless it’s a cold soup.

I like salad but not in the winter. Unless it’s a hot salad. AKA sauteed vegetables.

This is a new family favorite that I made when doing that thing I do — scouring the fridge for whatever food needs to be eaten soon. I am a meal planner, generally speaking. I make my list of 5 meals a week, leaving room for one meal of leftovers and one meal of take out/eating at someone else’s house/making sandwiches and calling it good. Then I go shopping and spend WAY less and waste WAY less food than when I wing it.

But I always end up with leftovers or extra produce and that gives me time to experiment. And I love experimenting.

Asparagus and Greens Hot Salad

Asparagus, cut into 1/4ths

Kale and/or spinach

Bacon, cut into 1/4ths

The time I made this and took pictures, I just had leftover spinach. But I’ll include the directions with kale as well. My family prefers the kale, but it depends what we have leftover.

Dressing: 2 tbs maple syrup, 2 tbs balsamic vinegar

1. Heat your skillet to medium-high heat. Toss in the bacon only. You know how some people like their bacon crispy and some weirdos like it soft? Cook it until it’s just cooked enough to serve to weirdos. Drain off any grease. The grease from the remaining bacon fat will cook the vegetables.

2. Toss in the asparagus and cook until the asparagus is done to your liking. IF USING KALE, add the kale in with the asparagus. IF USING SPINACH, don’t add the spinach.

3. This step is for spinach users only. If you only used kale, skip this step. Don’t even bother reading it. It’s a waste of your time. You can just move to step 4. Why are you still here? Step 4. Go.

Ok, now that we have the kale-only users out to the way, you can add the spinach one of two ways. Remove from the heat, add the spinach and dressing, stir, and serve immediately if you just want wilted spinach. If you want cooked spinach, remove from the heat, add the spinach and dressing, stir, and stick a lid on it for a minute or two.

4. Mix the dressing. 2 tbs maple syrup and 2 tbs balsamic vinegar. Drizzle it in and stir well.

This makes a great side dish with chicken, particularly my perfect chicken breast. I usually add the dressing that pools to the bottom of the skillet on top of my chicken as well.



2 thoughts on “Hot Salad

  1. I made this tonight because I had an inkling that it would be good. Let’s just say it exceeded expectations!! It was super delish. I made it with the perfect chicken, too. My husband went for seconds (unheard of when it comes to salad) and my 3 yr. old ate more asparagus than I have ever seen her eat in one sitting. In a word, YUM!

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