You may have heard me talk about bacon as one of the healthy fats I recommend be part of your diet. Shocked? Read on…
Bacon is a saturated fat, and like butter, you want to use it in moderation. But used sparingly, bacon adds delicious flavor and taste satisfaction, so it’s worth keeping in your repertoire. There are some rules you’ll want to follow if you decide to incorporate bacon into your diet. Here they are:
– Buy uncured bacon, with no nitrates
– Buy center cut, when feasible
– Buy local, when feasible, if you have a good source
– Buy quality: don’t EVER skimp on quality with your food
Turkey bacon is also an option, if you don’t like to eat pork. I grew up with bacon grease as a flavoring for certain vegetables, and I love its salty, smokey flavor. Here’s an example of how to use it!
You will need a large pot, and a long-handled strainer. You’ll be cooking the kale in two batches.
– 1 bunch curly green kale
– 1 large garlic clove
– 2-3 strips crumbled cooked bacon
– 1-2 TB bacon grease
1. Heat a large pot of water to a rolling boil.
2. Melt the bacon grease in a sauté pan, and cook the garlic gently. Easy does it here. Set aside when it’s done.
3. Wash the kale well, and strip out the center rib. Tear the kale into 1 – 2″ pieces.
4. Plunge the first half of the kale into the boiling water.
5. Using a strainer, test the kale after 5 minutes. Don’t cook it longer than 10 minutes. when it’s slightly underdone, scoop it out of the boiling water with the strainer on to a large flat plate or dish with a low rim. Drain any water from the kale.
6. Repeat with the second batch.
7. Toss the kale with the bacon grease and garlic, and mix in the crumbled bacon.
I like to serve this with sliced cooked yams, and top with an egg over easy. It’s a great weekend breakfast, especially when you’re going to go for a hike or dig in the garden. Delish.