Butter-fried kale with pork and cranberries

Greens, elevated to wondrous, by bacon fat. Who knew? This kale transcends ordinary when sautéed with butter and pork belly. A handful of nuts and cranberries complete the story. A keto fairy tale.
Greens, elevated to wondrous, by bacon fat. Who knew? This kale transcends ordinary when sautéed with butter and pork belly. A handful of nuts and cranberries complete the story. A keto fairy tale.

Ingredients

4 servingservings
USMetric
  • 3 oz. 75 g butter
  • 1 lb 450 g kale
  • ¾ lb 350 g smoked pork belly or bacon
  • 2 oz. 50 g pecans or walnuts
  • ½ cup 125 ml frozen cranberries

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Rinse, trim and chop kale into large chunks. Set aside.
  2. Cut the pork belly into strips (or use strips of bacon) and fry in butter over medium high heat until golden brown and crispy.
  3. Add kale to the pan and fry for a couple of minutes until wilted.
  4. Turn off the heat. Add cranberries and nuts to the pan and stir. Serve immediately.

Tip!

This tasty side can easily be made into an entire meal by adding a couple of fried eggs. For variety, try substituting kale for Tuscan cabbage or fresh spinach.

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