This dish is similar to kale chips, but ups the ante with smoky bacon and hearty mushrooms. A drizzle of fresh lemon juice cuts through the flavors to lighten things up. Here’s how:
1 lb bacon, cut into 1-inch pieces
1 bunch kale, stems removes and torn into pieces
2 cups of your favorite mushroom caps, stems removed
1 lemon, cut in half
Pre-heat the oven to 400 degrees. On a baking sheet, layer the kale, mushrooms, and bacon pieces, placing the bacon on top so that it’s oil runs down to the vegetables below as it cooks. Put this into the pre-heated oven for about 5-8 minutes, then remove and toss the ingredients together to distribute the oil over the vegetables. Put back into the oven and bake for another 8-10 minutes, until the bacon and kale are crisped to your own liking (less time for chewier bacon and softer kale; more time for crisper bacon and kale). Once it’s out of the oven, drizzle the juice of half a lemon over the top, toss, and serve with lemon wedges.