Servings 4
Ingredients
Recipe Ingredients:
- 1/2 pound bacon
- 1/2 fennel bulb chopped
- 2 heads green curly kale roughly chopped
- 1/4 cup Pacific Foods Organic Creamy Butternut Squash Soup
- 3 tbsp. olive oil
- 1/4 tsp. ground nutmeg
- 3 tbsp. white wine vinegar
- 1/4 cup shaved parmesan cheese
Instructions
- Prepare dressing: whisk together creamy butternut squash soup, olive oil, nutmeg, and white wine vinegar until smooth and creamy. Set aside.
- Add bacon to a large skillet over medium heat. Saute for 5-7 minutes, or until pink. Add in fennel and saute for 5 minutes.
- Stir in kale and butternut squash dressing. Mix to incorporate.
- Cook until kale is slightly wilted and warmed, about 4 minutes.
- Enjoy!