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Before you jump to Kale, Bacon and Potatoes recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.
We are very mindful that consuming healthy meals can help us truly feel better within our bodies. Whenever we eat more healthy foods and a smaller amount of the bad ones we usually feel much better. Eating more vegetables helps you feel a lot better than eating a slice of pizza. This is usually a problem, nevertheless, when it comes to eating between goodies. Finding snacks that really help us feel better and increase our levels of energy often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these healthy foods when you really need an energy-boosting snack.
Foods made from whole grains are great for a fast snack. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for the afternoon meal. Eating on the run can be much healthier with wholesome chips and crackers. Whole grains are always better than processed grains present in white bread.
A large selection of instant health snacks is easily available. Deciding to live a healthy life style can be as simple as you want it to be.
We hope you got benefit from reading it, now let’s go back to kale, bacon and potatoes recipe. You can cook kale, bacon and potatoes using 6 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Kale, Bacon and Potatoes:
- Provide 3 bunch Kale
- Take 6 slice Bacon rashers
- You need 600 grams Potatoes
- Use 1 olive oil
- Get 20 grams unsalted butter
- Use Salt and pepper
Instructions to make Kale, Bacon and Potatoes:
- Clean, peel and quarter potatoes. Rinse under cold water to remove excess starch. Boil potatoes until soft (approx 10-15 mins depending on size chopped)
- While potatoes are boiling, wash and roughly chop kale. Steam or gently sauté in a little olive oil on a moderate heat until wilted down and tender 5-10mins
- Drain potatoes in a colinder and put to one side. Chop bacon rashers into strips and fry until just cooked through, (3mins). Add cooked bacon to Kale, season with salt and pepper to taste and stir through.
- Return potatoes to pot with a thick slice of butter on a moderate heat. Season with salt and pepper. Allow to brown and crisp edges, stir occasionaly to avoid burning/sticking.
- Serve when potatoes are browned, Kale is tender and Bacon is starting to crisp. I also added a couple of oven cooked sausages.
The kale totally cancels out the calories from the sausage and bacon so you can feel good about eating this. What kind of potatoes to use in Zuppa Toscana? I typically use red potatoes, but Russets (or even other varieties) will work just fine. I don't peel the potatoes, but you definitely can. In medium bowl, stir kale and potatoes together until blended.
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