Fresh Kale, Mushrooms & Bacon Salad

Fry the bacon bits in a frying pan until slightly crispy. Drain them on kitchen paper.
Pour out most of the grease and add the butter to the frying pan.
Add the red onion and cook over medium-low heat for 10 to 15 minutes, until soft. Remove to a plate.
Add the mushrooms, stir, then add the white wine, salt, and pepper. Turn the heat to medium-high and cook the mushrooms for 10 minutes, until most of the wine has evaporated and the mushrooms are soft. Remove from the heat and set aside.
Mix the olive oil, balsamic vinegar, chilli flakes, thyme, salt, and pepper in a small bowl. Stir well to combine.
Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Put the kale in a bowl.
Add half the dressing and toss. Then add the mushrooms, red onion, and bacon, and toss again.
If needed, add more dressing and toss.
Serve and enjoy!

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