1 large bunch lacinato kale (use curly kale, if lacinato not available)
1 tablespoon olive oil
salt and freshly ground black pepper
4 slices uncooked bacon
2 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 cup toasted pecan halves
4 large (6 small-medium) radishes, thinly sliced
1/2 avocado, sliced
Prepare the kale: rinse thoroughly and remove the stems. Cut or tear into bite-sized pieces. Place kale and a heavy drizzle of olive oil (about one tablespoon) in a large bowl. Use your bare hands to repeatedly squeeze the oiled kale in your fists. This will soften the kale and make it more pleasant to eat. Repeat this squeezing action for about two minutes. Season with salt and pepper.
Use a skillet to cook the bacon until crisp, then remove bacon from the skillet to a paper towel-lined plate. Reserve the bacon fat from the skillet. When bacon is cool, chop into small pieces.
In a small bowl, combine with a whisk: maple syrup, vinegar, mustard, and two tablespoons of reserved bacon fat. If you have less than two tablespoons of bacon fat, then add olive oil to compensate. Pour this mixture onto the kale and toss to combine.
Add pecans, radishes and avocado; toss to combine. Serve immediately.