About
This simple side is rich with buttery low carb vegetables and crisp bacon pieces.
This is a great accompaniment to Sunday lunch or served with white fish.
Ingredients
- 3 cup kale
- 3 slice – 6" long bacon
- 1 tablespoon unsalted butter
- ¾ cup leeks
- ½ tablespoon olive oil
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the oil in a skillet over a medium heat. Add the bacon and cook through until crisp and golden. Remove from the skillet with a slotted spoon and set to one side, leaving the fat in the pan.
- Melt the butter in the skillet. Thinly slice the leeks and add to the skillet, sweating gently for a minute or so to soften, then add the kale. Season and stir to combine, cooking for a minute until the kale is just wilted.
- Roughly tear the bacon into the cooked vegetables and toss to serve.
Nutrition Facts
- Servings: 4
- Calories: 80.5kcal/337.0kJ (per serving)
- Fat: 6.8g (per serving)
- Carbs: 2.7g (per serving)
- Protein: 2.7g (per serving)
