Kale is a great leafy green veg that is a perfect way to start the day or to have on the side with a main dish. It can be hard not to have just ‘eggs and bacon’ for a paleo breakfast without going down the fruit route, so I think this is a great alternative. The recipe is quick to make so even if you’re on a day shift and pressed for time you can whip this up and take it with you if necessary.
Kale is known to be a paleo superfood and the great thing about it is it’s very versatile and can go with pretty much anything and, better still, can have a lot done to it. There are many different recipes you can do with kale but this one is a great breakfast to set you up for the day.
Kale with Bacon & Mushrooms
Preparation to Plate: 10 Minutes
Serves 1-2 for Breakfast, Serves 2-4 for Side Dish
Consume within 1-2 days
1 Bag of Kale, roughly 200g, washed
7-8 Mushrooms, chopped
1-2 Rashes of Bacon, cut into pieces
Heat some olive oil in a frying pan over a medium heat and add the mushrooms and bacon. Once cooked remove the bacon and mushrooms from the pan, add a bit more olive oil and add the kale. Initially it may look as if you have too much kale for the size of the frying pan, however, like spinach, it cooks down fairly quickly. As you can see below it looks like a lot.
The kale should cook down after about a minute or two (as you can see below), once that’s happened add the mushrooms and bacon back into the pan, mix together and serve.
If you’re making a roast chicken, as I was, with this dish, add some whole cloves of garlic to the roasting pan. Once the chicken is cooked remove the roasted garlic and chicken juices from the roasting tin and add it to the frying pan before adding the kale. Roasted garlic won’t make your breath smell as raw garlic that’s been cooked will so for shift workers you won’t put your patient’s off you. It add a very nice texture to the kale but isn’t essential for a great tasting dish.