Kale salad with pineapple

Ingredients for 4 servings:

• 1 kg kale
• 350 g pineapple (pulp) or pineapple pieces from the can
• some cocktail tomatoes or 2 beefsteak tomatoes
• 1 small onion(s)
• 1 small pepper, medium hot, or 1 m.-large bell pepper, red
• 100 g smoked bacon
• 80 ml vegetable stock
• 4 tbsp white wine vinegar
• 1 tbsp parsley, fresh or dried
• salt and pepper
• Sugar
• 2 tbsp vegetable oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

simply

Clean and wash the kale, and drain well. Cut the ribs from the individual leaves and cut the leaves into strips. Bring a pot of salted water to a boil, cook the kale strips in it for about 20 minutes, then remove and immediately plunge into ice water. Drain the strips well and roughly chop again. Peel the fresh pineapple, cut out the core, and cut the flesh into small pieces. Drain the canned pineapple well and, if it is round, cut it into small pieces. Wash the tomatoes, remove the stems, and halve the cherry tomatoes or cut beefsteak tomatoes into smaller pieces, if desired. Peel and finely chop the onion. Halve the washed bell peppers or chili peppers lengthwise, remove the seeds and membranes, and cut the rest into fine strips. Cut the bacon into small cubes and fry in a non-stick pan, then remove. Add the oil to the frying pan and heat. Sauté the onion, bell pepper, and parsley for 2-3 minutes. Deglaze the vegetables with the vegetable stock and vinegar, add the bacon cubes, and season with pepper, salt, and sugar. Toss the kale, tomatoes, and pineapple in a bowl. Add the vinaigrette, mix, and let stand for 30 minutes. Season the salad again, if desired, and serve. It goes very well with roasted or grilled smoked pork.