Sauteed Kale & Carrots

Just cooked kale tonight, and miracle of miracles, the boyfriend actually went back for seconds! This was the first time in two years that he’s actually enjoyed a vegetable that I’ve prepared, so I definitely don’t want to lose this recipe. I should note that I was kind of winging it as I threw it all together. The carrots end up adding a little sweetness, and the crunchiness of the bacon slices adds a really nice texture to the otherwise wilted veggies.

Ingredients

  • 2 slices of bacon, chopped
  • 2 carrots, julienned (I just used a peeler to make slivers, since I’m lazy)
  • 2 to 3 cups of kale, chopped
  • 1 tbsp. Bragg’s Amino Acids
  • crushed red pepper

Steps

Heat large saute pan on high. Chop bacon, and when pan is hot, toss the bacon in. Let it fry for a bit. Once the bacon starts to turn a little brown and the fat is starting to cover the bottom of the pan, add the carrots. Toss a few times, then add the kale. Toss the kale, bacon, and carrots to get the bacon fat distributed evenly, then put a lid on the pot to allow the kale to wilt. I like to keep the pan hot and just keep an eye on it as the kale wilts, using a spatula or wooden spoon to turn the kale mixture a couple of times. As the kale wilts, the volume of ingredients in the pan will start to decrease. Add the Bragg’s Amino Acids and as much crushed red pepper as you like (or none if you don’t like spicy). Turn the heat down and let simmer for a few more minutes, then you’re ready to eat!

Disclaimer: I am not a chef. In fact, I can barely cook. If you like this recipe, great! If you think it could use improvements, and decide to use it to make your own recipe, also great! If you don’t like it and want to complain, or ask why yours didn’t turn out tasty, please don’t bother. I won’t be able to help you. Good luck in your kitchen endeavors, and remember to keep a fire extinguisher nearby in case you end up catching things on fire as often as I do 😀

 

 

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