Sautéed Kale with Bacon and Almonds {Whole30, Keto, Low FODMAP}

Nutrition Notes

Ingredients

• 4-6 slices bacon (sugar-free for Whole30)
• 8 cups kale (roughly chopped)
• 2 Tbsp broth (or water)
• 6 Tbsp sliced almonds
• Sea salt and black pepper (to taste)
• 2 tsp Fresh lemon juice

Preparation

1. 1

   Step 1

   Heat a large skillet over medium high heat. Cut the bacon into bite size pieces and add to the skillet. Cook until crisp, stirring for even browning. Once crisp, remove with a slotted spoon to drain on paper towel. Lower the heat to medium.
2. 2

   Step 2

   Reserve 2 Tbsp of bacon fat and discard the rest. Add kale to the skillet in batches, sprinkle with the water or broth and cover the skillet with a lid. Cook 2 minutes or until kale has wilted.
3. 3

   Step 3

   Once wilted, remove lid and cook, stirring, for another minute. Push kale to the side and add the almonds to the skillet to toast.
4. 4

   Step 4

   Sprinkle the almonds and kale with sea salt and pepper to taste, then stir together. Add the bacon back and continue to cook another 30 seconds until almonds are toasty brown.
5. 5

   Step 5

   Drizzle with lemon juice if desired and serve right away. Enjoy!

6. Bon appetit!