Cook kale for 1 minute
Place a pot with boiling salted water over medium - high heat. Clean your kale under running water. Remove the steam from the kale. Add to the boiling water and cook for 1 minute, then remove and drain.
cook the bacon and carrots
Place a pan over medium high heat. Add the olive oil. Cut your bacon on 1cm (1/2 inch) cubes. Add to the pan, cook for about 5 minutes or until the bacon is beautifully golden brown, stirring occasionally. Transfer the cooked bacon to paper kitchen towels to drain any excess fat. Peel the carrots and cut on thin slices. Peel the garlic, cut on thin slices and add to the pan (use the same you cooked bacon in). Cook for about 10 minutes, stirring occasionally.
Add olive oil, greek yogurt, lemon juice, dijon mustard, soy sauce and parmesan to a bowl. Using an immersion blender, blend to a nice, thick, creamy salad dressing. Season to taste with salt and pepper.TipIf you prefer a more runny dressing, add about 2 - 3 tbsp of water. You can store the salad dressing for up to 7 days in a fridge.
Add kale to the carrots in the pan, stir to combine, so that the kale gets warm too. Transfer to a serving plate or bowl. Drizzle with salad dressing and sprinkle with bacon. Serve warm or cold, enjoy.