I just love kale, and I find the simpler I fix it, the better I like it. For years I cooked it like my mother and grandmother fixed it, simmered in shallow water, with caramelized onion and bacon or chopped country cured ham. Color doesn’t come out so pretty that way, however. Today I craved it for lunch and just washed and sauteed half of the lovely bunch I bought yesterday (hubby doesn’t like kale) with some bacon. It was SO good and so quick! And the lovely color isn’t lost with sauteed kale! I just made a meal on that and a piece of buttered low-carb, gluten-free bread (sadly, I had none of my cornbread left from earlier in the week). And best of all, only 1 skillet and 1 bowl to wash up! This is most assuredly suitable for all phases Atkins, Primal and Paleo regimens.
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½ bunch kale (about 2 c.), washed
2 slices thick bacon, chopped
Dash salt and pepper (if desired)
DIRECTIONS: Remove large, tougher stems from kale and coarsely cut up the leaves. A little smaller stem is OK to leave on. Fry the chopped bacon in a skillet over high heat until nearly done. Lower heat to medium, add chopped kale and saute just until wilted and done, about 5 minutes. You don’t want to brown the kale, as that will tend to make it bitter. Serve at once with your favorite meat, or serve as a meal itself, with a piece of buttered, low-carb corn bread or your favorite low carb bread or rolls.
NUTRITIONAL INFO: Makes 2 servings (if serving as a side dish), each contains:
19.4 g fat
3.65 g carbs, 1.30 g fiber, 2.35 NET CARBS
6.05 g protein
375 mg sodium