Kale with bacon and apples

Very similar to bacon brussel sprouts that seem to be common at restaurants and holidays. 

Ingredients

• 3 thick-cut peppered bacon, cut into 1/2-inch pieces
• 1 medium chopped Honeycrisp apple
• 1 teaspoon minced garlic
• 8 cups torn kale leaves
• 2-3 tablespoon (cider) vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

1. Heat a large skillet over medium heat. Add bacon to hot skillet; cook until crisp and fat is rendered, about 3 minutes. Drain all but 1 tablespoon bacon drippings from skillet.

2. Add apple and cook, stirring occasionally, until tender, about 2 minutes. Stir in garlic and gradually add kale. Cook until tender, stirring occasionally, about 8 minutes. Drizzle with vinegar. Season with salt and pepper.

Pumpkin pancakes (GF)

This recipe seems much better than the other one I've tried, adapted from Pumpkin Pancakes - Once Upon a Chef

Ingredients

• 1½ cups all purpose flour (bob's red mill 1-1 GF I like)
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground allspice
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 2/3 cup pure pumpkin (such as Libby’s)
• 3 tablespoons unsalted butter, melted (or I prefer canola oil)
• 1 cup milk
• 2 large eggs
• 3 tablespoons maple syrup
• canola oil, for cooking
• mix ins: choc chips, pecans, etc

Instructions

1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. With GF flour, simply add the wet ingredients.  If the batter seems too thick, add 1 to 2 more tablespoons of milk. Add mix-ins if desired. 

2. Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds.