I felt like eating bacon gravy for breakfast today, rather than my usual sausage gravy. And as I knew neither lunch nor dinner tonight would involve any Vitamin K for my hubby (he has to eat a little bit of Vitamin K each day), I decided to throw in a bit of finely chopped kale to see what that was like. Well, it was delicious, although the kale took a rear seat to the bacon and green onion flavors. I would definitely make this new breakfast gravy again and it’s sooooooo nutritious with that little bit of kale thrown in the mix. Hubby gave it a thumbs-up, too! I served it at breakfast over toast, but I see potential for this being served over baked or broiled fish or chicken as well. 🙂 this recipe is suitable for all phases of Atkins (using an Induction-friendly bread) and for Keto diets. Primal diners could enjoy this occasionally as well. Paleo folks will want to sub in coconut milk or almond milk for the cream.
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1/3 lb. bacon (about 6 slices)
3/4 c. kale (1 medium leaf), stemmed and chopped fine
2 large green onions, chopped
1 c. heavy cream
1 c. water
Dash salt and black pepper
xanthan gum or your favorite thickener (optional)
DIRECTIONS: Coarsely chop the bacon and brown in a non-stick skillet. Add the kale and saute over high heat until it begins to get limp (about 2 minutes). Add the green onion and saute 1 minute to soften. Reduce heat to medium and add the cream, water and seasonings. As it simmers, lightly dust the surface with xanthan gum and wait to allow it to thicken. Dust again if necessary to get it as thick as you like, waiting a minute between additions. Less is always better when it comes to xanthan gum, lest you end up with a slimy gravy. 😉 Serve at once over low-carb toast as shown, or low-carb biscuits.
NUTRITIONAL INFO: Makes 4 generous servings, each contains: (numbers below DO NOT include the toast, biscuit or whatever meat/recipe you serve this on)
39 g fat
4.12 g carbs, .6 g fiber, 3.52 g NET CARBS
6.2 g protein
382 mg sodium