Warm rice salad with spicy kale

Boil the rice according to the instructions on the package. Drain and allow the rice to dry.

Heat 3 tablespoons of oil in a large frying pan and fry the onion together with the bacon cubes for about 5 minutes at a low setting. Add the garlic, cumin and red pepper and fruit for 1 more minute.

Put the kale in a colander in the meantime and pour 1 liter of boiling water on it. Let the slightly shrunken coal drain well and add to the pan with onion and bacon. Stir fry for a few minutes until the coals are al dente. If necessary, season with salt.

Roast the pine and pumpkin seeds in a dry, hot frying pan.

Spoon the warm rice with the stir-fried coals into a large bowl and mix well. Pour another stream of olive oil over it and sprinkle with the seeds.