I can hardly believe it’s October! I love this time of the year because the leaves are changing colors and starting to fall, the air is crisp and cool, and the holidays are right around the corner. It’s such a busy time of the year but also an exciting one.
When I start to think about the holidays and, well, just entertaining and everyday living in general, I am super grateful we remodeled our kitchen and invested in all new major appliances from KitchenAid.
In my mind, there’s nothing that makes for a smoother and more efficiently-operating kitchen than quality major appliances. Because when your Refrigerator, Oven, Dishwasher and Cooktop are powerful and hard working, you see and feel the difference in your cooking and time spent cooking.
It’s still early October but I am already thinking of our Thanksgiving Day menu. We always have a turkey and a ham and tons of side dishes. I love having both meat options on the table but I’m all about the sides!
Mashed potatoes and green bean casserole are a must, and we also love to mix it up with great side salads, both cold and warm. This Warm Artichoke and Kale salad has become a family favorite and even has my husband devouring kale. I’m sure the bacon helps!
This warm salad comes together so easily because of my KitchenAid® Skillet and Gas Cooktop. This Skillet is great for sautéing and has low, gently-angled sides which are great for stirring and flipping. I also love how sleek and beautiful it is.
My Gas Cooktop is a dream come true. It has five individual burners and includes a powerful 20,000 BTU dual-ring burner that is among the most powerful in the industry. This thing heats up so hot and fast, it’s amazing.
I absolutely love the look and design of this Gas Cooktop as well. The eye-catching design includes metal control knobs and the scratch-resistant CookShield Finish help to protect the surface against discoloration that may occur with high-temperature cooking. I love how the control knobs light up when they are in use! How cool is that?!
This is seriously the most powerful and versatile Gas Cooktop we have ever had in our kitchen.
To make this Warm Artichoke and Kale salad, start by cooking bacon in your Skillet until browned and crispy. Remove the bacon and place on a paper towel lined plate and set aside. Discard most of the bacon fat, reserving about 1 to 2 teaspoons and leaving it in the Skillet.
Next, add in your cremini mushrooms and garlic and sauté until softened, for about 5 to 6 minutes. Season with salt and pepper. Add in your kale and feel free to lightly drizzle in some extra virgin olive oil over the kale. Sauté and mix together until all of the kale is nicely wilted and warmed through.
Add in the artichokes, crushed red pepper flakes and mix together gently and allow the artichokes to warm up slightly. Garnish with a little parsley, turn off the heat and crumble the bacon over the top. Garnish with more fresh parsley if desired and serve immediately.
I hope you enjoy making this recipe, and simply cannot wait to see how you make it your own!
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Warm Artichoke Salad
Makes 3-4 servings
5 to 6 strips of bacon, cut into 2 inch pieces
1 (8 oz.) package cremini mushrooms, sliced
2 to 3 garlic cloves, minced
kosher salt and pepper
2 bunches of kale, stems fully removed and chopped (I used Lacinato Kale)
1 to 2 teaspoons extra virgin olive oil (if needed)
1 (8 or 9 oz.) jar of artichokes, drained (plus more if desired)
1/2 teaspoon crushed red pepper flakes (or more for additional heat)
1 to 2 tablespoons fresh parsley, finely chopped
Using your KitchenAid 36″ 5-Burner Gas Cooktop, turn the heat on to medium over one of the small burners. Place the bacon into your KitchenAid Professional Seven-Ply 11″ skillet, and cook the bacon until browned and crispy. Remove the bacon and place on a paper towel lined plate and set aside. Discard most of the bacon fat, reserving about 1 to 2 teaspoons and leaving in the skillet.
Turn the heat to medium high and, using the same skillet with a little of the bacon fat, add in the cremini mushrooms and garlic and sauté until softened, for about 5 to 6 minutes. Season with salt and pepper. Add in the kale and feel free to lightly drizzle in some extra virgin olive oil over the kale if needed. Sauté and mix together until all of the kale is nicely wilted and warmed through.
Add in the drained artichokes, crushed red pepper flakes and mix together gently and allow the artichokes to warm through. Garnish with a little parsley, turn off the heat and crumble the crispy, cooked bacon over the top. Garnish with more fresh parsley if desired and serve immediately.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*