Kale-Leek Bake

I was cooking pork steaks this week and created two new veggie sides that were delicious with the pork.   At the left in the photo is the Kale-Leek Bake.  The Creamed Artichoke dish on the right will be posted on the site next as soon as I can work it up.  This kale dish is not only nutritious, but is packed with flavor.  If you’re not a fan of kale, you could substitute cabbage or spinach, but understand this will result in a totally different dish and flavor.  This recipe is suitable for all phases of Atkins and most Ketogenic diets.

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.


3 oz. raw bacon, chopped

3 c. curly-leaf kale, stemmed and chopped

1 c. leek, well-washed, chopped

1 c. shredded Monterrey Jack or other mild white cheese

DIRECTIONS:   Preheat oven to 350º.  Chop bacon and partially cook in skillet over medium-high heat.  Add the leeks and stir fry a few minutes.  Add kale and stir/saute until it just goes limp (do not get distracted as kale is bitter when overcooked).  Top with the cheese and pop pan into oven for about 15 minutes to finish cooking and flavor melding.  Enjoy with your favorite pork chops or ham.

NUTRITIONAL INFO:    Makes 6 servings, each contains:

161 calories, 12.3 g fat, 5.66 g carbs, 0.93 g fiber, 4.73 g NET CARBS, 7.3 g protein, 295 mg sodium

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