In the cold fall and winter months, it is a good idea to prepare a warm salad from kale, which is rich in chlorophil and vitamins. Roasted bacon and tomato vinegar accompany it especially well. Dash your salad with some cold -pressed flax seed oil before serving.
Cut the bacon into small cubes and roast them on a teaspoonful of olive oil.
Cut the kale leaves into cubes, and add them to the already reddened bacon. Roast the kale, too, shaking the pan continuously. It is good once the kale gets a little caramelized at the edges but remains crisp, without becoming soft. Pull the pan off the fire, mix in the tomato vinegar and the flax seed oil. Serve it warm, with roast meats.