Smoky Kale-Squash-Ham Casserole

Smoky Kale-Squash-Ham Casserole

I threw this little dish together for lunch today and it was so tasty I thought I’d share it  with my readers.  I just love one-pan dishes.  The cleanup is just as easy as the cooking. 🙂  This recipe is suitable for all phases of Atkins and Keto diets.  Leave the cheese off for Primal-Paleo compliance.

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4 tsp. bacon grease

2 oz. yellow onion, sliced

5 oz. yellow squash, cut into medium chunks

5 oz. cured ham, sliced or chopped

3 oz. kale, stemmed and cut coarsely

2 oz. smoked Gouda cheese, shredded

Dash black pepper

VARIATION:  Make without the ham for a lovely vegetable side dish.

INSTRUCTIONS:  If you’ll soak your ham in warm water for 30 minutes, changing water at least once, this will draw out about 50% of the sodium they put in cured ham, without hurting the taste at all.  Remove from water and pat dry with paper towels.  Cut in small pieces.  Heat bacon grease in non-stick skillet. Add onion and saute until the onion begins to caramelize.  Add squash and saute, stirring often, until it is half done (no longer opaque).  Add the pieces of ham and saute 2-3 minutes or until done (squash should be done by now, too).  Add kale and saute 3-4 minutes, just until kale begins to wilt but isn’t overly cooked.  You don’t it want to lose its pretty green color.  The ham will make this dish salty enough, but add a dash of black pepper and stir one last time.  If serving in the skillet, top with the shredded cheese and put lid or foil on top for a couple minutes to allow heat to melt the cheese.  If serving in a pretty ceramic dish, dip up the mixture into baking dish.  Then sprinkle with cheese and pop into microwave on 80% power for about 2 minutes to melt.  Serve at once.  This would be good with a piece of your favorite low-carb bread slathered in butter.

NUTRITIONAL INFO:    Makes 3 servings, each contains:

227 cals., 15g fat, 6.63g carbs, 1.26g fiber, 5.37g NET CARBS, 16g protein, 609 mg sodium



2 thoughts on “Smoky Kale-Squash-Ham Casserole

  1. Peggy, do you get messages if we respond to your mail? I need your advice on a cobbler (grain free, low carb, etc.). I grew up in South Georgia and the cobbler I know best is one where the batter goes under the fruit and then, in the oven, it rises through the fruit (that turns jammy). The resulting “bready” part is very moist – almost like a dumpling. This, my question: have you tried the glucommanin (sp?) in such a way?

    What is your favorite recipe to make cobbler?

    Thank you, Ouida Lampert

    On Thu, Jul 26, 2018 at 3:31 PM Buttoni’s Low-Carb Recipes wrote:

    > Peggy posted: ” I threw this little dish together for lunch today and it > was so tasty I thought I’d share it with my readers. I just love one-pan > dishes. The cleanup is just as easy as the cooking. 🙂 This recipe is > suitable for all phases of Atkins and Keto diet” >

    1. Ouida, those emails are automated, so no, I don’t get messages that route. To reach me, just post a question either on a particular recipe (any cobbler recipe or the dumpling dough recipe) or you can always reach me on the ABOUT tab at the top of the page. Post any questions there and I’ll see them quickest that way.

      I have not tried my glucomannan dough in this way. I tried baking it on top of fruit and that was a dried out, impossible to eat, disastrous fail. The gluc dumpling dough must be submerged in liquid to become noodle like. It’s not a true “dough”, you see. You might try my Individual Strawberry Cobbler (link below) with the gluc dough and see what happens. At least that would be a small trial effort, if it failed, you wouldn’t be out much but your time. Don’t really know if the dough has enough “structure” to rise up through the fruit and make it to the top for a cobbler-style top crust. Here’s a link to all my low cobbler attempts thus far, and I have to say my and my husband’s favorites are the Blackberry and the Peach to date.

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