Crispy Bacon & Sautéed Kale in Balsamic Tomato Sauce
This recipe is super tasty AND low in calories, at just 150 per serving. It’s also a good dish to make for breakfast, if you want something different from the usual toast and cereal.
Ingredients
Instructions
11 steps
Heat up your pan, then add the bacon and let it sizzle, flipping it occasionally
Meanwhile, chop the tomatoes. If using cherry tomatoes, cut them in half. If using a large tomato, cut into approximately eight pieces.
Then remove the leaves from the kale stems, discard the stems and tear the leaves into bite size pieces.
When the bacon is done, remove it from the pan and lay it on a paper towel. Save the fat in a heat-proof container (a mug will do).
Place the pan back onto the burner and put the tomatoes in the pan. Let them cook for 3-5 minutes, then remove them from the pan.
Place the kale in the pan and pour the saved bacon fat over the kale.
Add salt and pepper as desired.
Stir the kale occasionally, for 5-8 mins – by then, the kale should have wilted and turned dark green.
Chop the bacon into small pieces – ‘bacon bits’.
Put the tomatoes and bacon back into the pan with the kale, drizzle balsamic vinegar over it all and stir.
Remove from the hob and serve.
Notes: Ingredients
Kale
- From the cruciferous family of vegetables – ie. cabbage, broccoli, cauliflower, collard greens and brussels sprouts.
- Lots of different types available – from green to purple, from smooth to curly
- The curly variety (also known as Scots kale) is the most common
- Generally in season from the middle of winter until spring – the closer to spring, the sweeter the taste
- One of the top 10 World’s most healthy foods, in terms of it having nutritional value, yet few calories
- Kale is known for providing the following benefits:
- Antioxidant and anti-inflammatory nutrients
- Micronutrients (most adults in the US are significantly deficient in micronutrients)
- Cancer-preventive nutrients called glucosinolates.
