This delicious, healthy sandwich was a quick and easy lunch. I found the frozen leftover cooked pork in my freezer and defrosted it in the microwave. Caramelized onions go well with everything, and adding kale to the show, how can you go wrong? I try to incorporate kale anywhere I can as it has such an impressive nutritional profile (check out the stats below!). Today’s use of this “superfood” proved to be one I’ll make again. It is fairly carb-y, however. You can pull the carbs down on this by reducing the amount of kale used.
This recipe is not suitable until you reach the grains level of Atkins Phase 3 Pre-Maintenance unless you use a phase-suitable wrap like this one: http://genaw.com/lowcarb/flax_garlic_onion_flatbread.html or any other wrap recipe you like that is lower-carb.
This recipe is not suitable for Primal-Paleo unless you substitute a plan-suitable wrap.
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1 T. bacon grease
1 oz. onion, sliced thinly
4 oz. leftover cooked pork, sliced thinly (I used roasted shoulder meat)
3/4 c. chopped kale (stems removed)
Dash each salt and black pepper
½ sheet Joseph’s Lavash Bread with flax & oat fiber (or other plan-suitable wrap of your choice)
1 T. homemade mayo (I added Shawarma Spice Blend to mine)
DIRECTIONS: Heat bacon grease in a non-stick skillet. Add the onion to the pan. Brown and caramelize the onion, stirring often, until the pieces begin to actually brown. Add meat and allow to brown a bit, stirring as it cooks. Add the kale, salt and pepper and just cook until kale barely begins to wilt. Do not overcook so the kale will remain sweet rather than get strong. With tongs, serve up the meat/kale mixture onto the lavash bread and serve with a side of homemade mayo to dab on top as you eat. ENJOY!
NUTRITIONAL INFO: Makes 1 sandwich wrap which contains:
43 g fat
14.3 g carbs, 4.3 g fiber, 10 g NET CARBS
35 g protein
558 mg sodium
743 mg potassium
56% RDA Vitamin A, 45% B6, 55% B12, 84% C, 9% calcium, 33% copper, 43% iron, 15% magnesium, 24% manganese, 44% niacin, 43% phosphorous, 48% riboflavin, 75% selenium, 121 thiamin, and 63% zinc