warm artichoke salad
warm artichoke salad with bacon, cremini mushrooms, garlic cloves, kosher salt, pepper, kale, extra virgin olive oil, artichokes, crushed red pepper flakes, fresh parsley
bacon, cremini mushrooms, garlic cloves, kosher salt, pepper, kale, extra virgin olive oil, artichokes, crushed red pepper flakes, fresh parsley
- 6.0 strip bacon
 - 8.0 ounce cremini mushrooms
 - 3.0 garlic cloves
 - kosher salt
 - pepper
 - 2.0 bunch kale
 - 2.0 teaspoon extra virgin olive oil
 - 9.0 ounce artichokes
 - 0.5 teaspoon crushed red pepper flakes
 - 2.0 tablespoon fresh parsley

- 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 saute 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.
 - saute 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.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 6.0 strip bacon
- 8.0 ounce cremini mushrooms
- 3.0 garlic cloves
- kosher salt
- pepper
- 2.0 bunch kale
- 2.0 teaspoon extra virgin olive oil
- 9.0 ounce artichokes
- 0.5 teaspoon crushed red pepper flakes
- 2.0 tablespoon fresh parsley

 ### Assistant: The ingredients you'll need are:
- 6.0 strip bacon
- 8.0 ounce cremini mushrooms
- 3.0 garlic cloves
- kosher salt
- pepper
- 2.0 bunch kale
- 2.0 teaspoon extra virgin olive oil
- 9.0 ounce artichokes
- 0.5 teaspoon crushed red pepper flakes
- 2.0 tablespoon fresh parsley


You can follows these steps to make the recipe:
- 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 saute 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.
- saute 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.
- .

