To celebrate Super Bowl 50, the Taste of the NFL has partnered with chefs across the country to cook great food for an even better cause: helping food banks throughout America. Luckily for you, they’ve shared some of their best recipes with us, which we’ll post all season long. For more information or to donate to your favorite team and city visit, where 100 percent of the proceeds generated from the Kick Hunger Challenge go directly back to local communities in the 32 NFL cities. And for more information on and tickets to Taste of the NFL’s 25th annual Party with a Purpose on Super Bowl Eve, click here.

This week’s recipe is from Chef John Seymour of Sweet Chick in New York City. Although Sweet Chick may be known for their incredible chicken and waffles, Chef Seymour’s Kale BLT Salad is the perfect addition to our game day cooking repertoire.

Kale BLT Salad

Serves 4
· ½ preserved lemon, chopped
· ⅓ cup crème fraîche
· ⅓ cup mayonnaise
· 1 tablespoon white wine vinegar
· Kosher salt, freshly ground pepper
· 1 tablespoon vegetable oil
· 12 ounces slab bacon, sliced ¾ inch thick
· 8 cups chopped Tuscan kale
·1 pint grape tomatoes, halved

Process preserved lemon, crème fraîche, mayonnaise, and vinegar in a food processor until smooth; season dressing with salt and pepper. Cover and chill until ready to use.

Heat oil in a large skillet over medium-high and cook bacon, turning halfway through, until brown and crisp, 8 to 10 minutes per side. Transfer to paper towels and let cool slightly. Slice crosswise to yield 12 pieces. Toss kale and dressing in a large bowl until coated; let sit 5 minutes. Add tomatoes and gently toss to coat. Divide salad among plates and top each with 3 pieces of bacon.

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