Here's the side dish we had recently with supper. Kale is a nutrient-dense, green, leafy vegetable, that we can only seem to tolerate when it has bacon in it. Instead of parboiling it before preparing the dish, I rely on the water left inside the curliness to steam the kale in the skillet:
- Cut up two pieces of bacon, and sautee slowly in large skillet with butter and/or coconut oil, some chopped onions and/or garlic, and 1/4 cup shredded coconut.
- Cut up half a bunch of kale, rinse and drain two times, and add to the skillet.
- Stir in 1 cup coconut milk and a few shakes of powdered curry.
- Cover and cook on low for about five minutes.
For breakfast this morning, hubby made No-Carb Coconut Biscuits (click here for recipe), with chopped (cooked) bacon and shredded cheese inside: