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Kale and Bacon Salad


  • 4-6 slices bacon, roughly chopped
  • 1 Vidalia onion, diced
  • 8 cups chopped kale
  • 1 cup coconut milk
  • 1 cup broth (chicken, vegetable or beef)
  • 1/2 teaspoon kosher or sea salt (1/4 teaspoon table salt)
  • freshly ground black pepper


In a large saute pan over medium heat, cook the bacon until just begins to crisp. Add the onions and cook for 3 to 4 minutes.

Add the kale and saute until wilted, tossing with the onion and bacon, about 5 minutes.

Pour in the coconut milk and broth and continue to cook for an additional 5 minutes. Season with salt and pepper to taste.

Adapted from Steamy Kitchen

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