Kale Sprouts Salad with Warm Bacon Dressing

by Pamela

Kale Sprouts Salad with Warm Bacon Dressing

Fresh fruit and greens are a staple in our refrigerator in the upcoming hot months. But how often does that beautiful fresh produce end up turning into a gross slimy science project by the time you get around to using it? Even if it’s only 4 or 5 days after putting it in the fridge. So much for buying all that organic, locally grown produce and reaping the benefits of it. Well not any more (she says in her best Sham-Wow guy sounding voice).

I partnered up with OXO and Melissa’s Produce for today’s post to show you something that’s going to help you increase your produce consumption by making it last longer in your science lab refrigerator.


OXO has made a new container, called the GreenSaver Produce Keeper, that works waaaay better than leaving your produce in those plastic bags. The container has an interior basket that keeps the produce from touching the sides or the bottom which helps to cut down on the amount of moisture that is touching your produce (and that moisture is what helps to cause it to go bad so quickly – more than 226 pounds per the average family). The lid of the container has a vent that you can use to help vent off the moisture. But OXO has taken things a step further by including an activated charcoal filter in the lid. This filter helps to remove the ethylene gas that produce naturally gives off making it go bad faster. These carbon filters last 90 days before they need to be replaced. Something that’s easily remembered because OXO has put a date slider in the lid as well as gives you a way to have a replacement reminder sent to you. Oh, and to help you know if you need to vent the top or not, there’s a handy diagram on the vent lid that shows you what produce needs to be vented and which produce doesn’t need venting. (Pretty handy, huh?)


The GreenSaver comes in three different sizes to accommodate most every kind of produce you might have. I got the 1.6 quart size (which is the smallest), but they also come in a 4.3 quart and 5 quart size. That 5 quart size is perfect for celery (which tends to go slimy on me more often than I’d like to admit).


Melissa’s Produce sent me two types of produce that don’t last long once their picked – kumquats and kale sprouts. Kumquats usually last about 3 days on the counter and maybe 5 in the fridge before they get all soft, squishy, and eligible for my compost bin. The kale sprouts only last a couple of days in the fridge before beginning to turn colors and losing their freshness. Both of these items were then put into OXO’s GreenSaver to see how much longer they would last.

OXO Greensaver

After one week, both items were still fresh as the day they arrived. I probably could have let them go longer, but I couldn’t resist making something with those kale sprouts (I love those little things). If you’re not familiar with kale sprouts, they’re a cross between Russian red kale and Brussels sprouts. They’re so easy to cook with and you can do so many different things with them. Plus, they’re really cute.

I thought I’d make a kale sprouts salad with warm bacon dressing topped with tangy kumquats with my still fresh produce. This recipe is so easy and it’s a great way to enjoy these cute little kale sprouts.

Kale Spouts With Warm Bacon Dressing

Kale Sprouts Salad with Warm Bacon Dressing
Prep time
Cook time
Total time
Kale sprouts salad with warm bacon dressing is a great summer salad. Not only is it good for you, but it's got bacon!
Recipe type: Side Dish
Cuisine: American
Serves: 4
  • 4-6 Slices Thick Cut Bacon
  • 1 Large Shallot, sliced thinly
  • 2 Cloves Garlic, sliced thinly
  • 12 Ounces Kale Sprouts (with their heavy bottoms trimmed off)
  • ¼ Teaspoon Kosher Salt
  • ¼ Teaspoon Freshly Ground Black Pepper
  • 1½ Tablespoons Red Wine Vinegar
  • 1½ Teaspoons Coarse Dijon Mustard
  • Pinch of Sugar
  • Sliced Kumquats
  1. Chop up bacon and cook until crisp, over medium heat.
  2. Remove bacon from pan and put it on a paper towel lined plate (to soak up the grease).
  3. Add the onion and garlic to the pan and cook for 2-3 minutes. Just enough to soften it a bit.
  4. Add the kale sprouts to the pan and cook for 3-5 minutes to soften them up.
  5. While the kale sprouts are cooking, add the salt and pepper and keep things stirring so that the shallots and garlic don't burn.
  6. While the sprouts are cooking mix the vinegar, mustard and sugar together. Once sprouts have softened, pour this mixture over top of the greens in the pan and stir to combine.
  7. Spoon kale sprouts into a serving dish and top with crumbled bacon and sliced kumquats.



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Sippitysup June 1, 2015 at 8:28 pm

It is heartbreaking when the hairy black monsters take over the veg drawer. GREG

Pamela June 11, 2015 at 7:59 am

black, blue, white…..they all seem to move in at the same time, don’t they?

Maureen | Orgasmic Chef May 30, 2015 at 4:12 am

I love warm bacon dressing on just about anything. I’ve never tried kale sprouts but if it’s covered in bacon dressing, I want some!

Pamela June 11, 2015 at 7:59 am

Maureen, if these little buggers become available to you…grab ’em. Not only are they cute, but they’re delicious (bacon dressing or not). But bacon does tend to make things better.

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