Man, I’ve discovered yet another delicious use for my tasty Sofrito sauce! If you like kale, you really need to try this recipe. Best kale dish I’ve ever eaten! If you’re not so fond of kale, you might just like it cooked THIS way! One tiny little addition to my usual boiled kale and onions recipe took it to a whole new flavor level. What a flavor transformation! Neither the kale nor the Sofrito tastes were dominant, but they complimented each other nicely. The Sofrito addition rounded off that cruciferous taste kale has!……… TOTALLY!! I sometimes fix kale as a side dish with a meat entree, but sometimes I will just eat 2 servings and call it a full meal…….usually at lunch time like today!
Kale and onions alone are pretty carb-y, so you might not be able to fit this dish into your meal plan during Atkins Induction Phase, although all the ingredients are allowable during Induction. When you take stock of the nutritional info below, you are definitely going to want to fit this into your regular recipe rounds on a regular basis once you reach Phase 2 and begin to up your carb levels a bit. Just look at how nutritious it is! This dish is suitable for other Keto diets and Primal-Paleo programs as well.
2 slices bacon
2 oz. onion, chopped or sliced coarsely
1 small bunch kale (I forgot to weigh, but about 3-3½ cups after stemming and chopping)
2 T. my Sofrito sauce
Dash salt and coarse black pepper
Enough water to cover veggies
DIRECTIONS: In a medium soup pot, brown the bacon partially, add the onion and saute until the onion begins to caramelize and brown. Stem and coarsely cut up the kale leaves. Add to the bacon and onions, along with the Sofrito, salt, pepper and cover all with water. Bring to a boil and then lower heat to a gentle simmer for about 20-30 minutes. I do not cover any green vegetables when cooking, as covering them makes them turn much browner or yucky green during cooking. When done, drain off the liquid into freezing containers for future vegetable soup stock. It’s wonderful that way plus you recapture vitamins and minerals that were lost to the stock during cooking!
NUTRITIONAL INFO: Makes two 1-cup main dish servings, each contains: (or 4 ½c. svgs. as a side dish, but do half the stats below)
12.3 g fat
13.1 g carbs, 2.5 g fiber, 10.6 g NET CARBS
7.3 g protein
365 mg sodium
523 mg potassium
110% RDA Vitamin A, 20% B6, 169% C, 12% calcium, 34% copper, 22% iron, 12% magnesium, 45% manganese, 8% niacin, 9% phosphorous, 12% riboflavin, 11% Thiamin, 6% zinc