STUDIO CITY (KCAL9) — Are you in charge of cooking for the holidays?
Chef Ronnie Woo joined Leyna Nguyen on KCAL9 Thursday to show viewers how to whip up a wilted kale salad for a holiday meal!
Wilted Kale with Roasted Squash, Apples, Bacon, Ricotta, and Reduced Balsamic
By Chef Ronnie Woo
2 cups of butternut squash, cut into 1-inch cubes
4 slices of thick-cut applewood smoked bacon, cut into ¼-inch pieces
10 cups of curly kale, de-stemmed and washed
1 apple, Fiji, cored and quartered and thinly sliced
2 shallots, finely minced
½ cup of Ricotta cheese
2 tablespoons of reduced balsamic vinegar
1 tablespoon of fresh lemon juice
Ground black pepper
- Preheat oven to 425 degrees F. On a foil-lined baking sheet, toss the squash cubes with 2 tablespoons of olive oil. Roast the squash, tossing occasionally, for about 20-25 minutes, until lightly browned and tender. Let cool.
- In a large skillet over medium-high heat, cook the bacon until golden brown and crispy. Transfer to paper towels, drain, and cool.
- In the same skillet over medium heat, heat up 2 tablespoons of olive oil. When the oil is hot, add the kale and cook for about 2-3 minutes, just until wilted. Transfer to a clean bowl.
- Add the squash, apple slices, shallots, Ricotta cheese, balsamic vinegar, lemon juice, and 3-finger pinches of salt and pepper. Toss to combine and sprinkle the bacon over top.
- Serve and enjoy!
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