Kale & Bacon by Guest Blogger Jacob Welshans of Sundayswithjake.com
Food and fitness connoisseur, PIT Fitness athlete and www.sundayswithjake.com chef/author/blogger/deliciousness-dropper Jacob Welshans visits PITfitness.net for an amazingly easy-to-cook, processed-carbs-free treat. Without simplicity, I do no cooking. Jacob nails it. Enjoy
Kale and Bacon
I’m sure kale has been around forever (of course it’s been around for a while, it grows in the ground) but it seems like it’s recently emerged as a mainstream superfood. Especially with high protein, low (no) carb diets, like The Paleo Diet, becoming popular. And rightfully so. In any case, kale is awesome for a few different reasons.
If you’ve never had kale, it’s like spinach’s bigger and stronger older brother. It’s heartier and more durable (not sure if you can describe food as being durable but it’s accurate) than spinach. There’s just more to it making it more versatile (soups, salads, sides and you can even bake it!). It has more calories, carbs (good calories and carbs, of course) and protein than spinach. And here’s the real kicker, kale has almost twice as much Vitamin C and four times as much Vitamin A than spinach.
Moral of the story: makes a great addition to any post-work out meal (like after Saturday’s workout). Eat as the main attraction or on the side with chicken, steak, etc.
2 heads of kale, roughly chopped (or one bag)
6 pieces of bacon (half a package), chopped
3 cloves garlic, chopped
1 shallot, chopped
1 cup of chicken stock
In a large pot over medium heat, cook the bacon. Once the fat starts to render off and the bacon starts to brown, add the garlic and shallot.
Sauté for 2-3 minutes until the garlic become fragrant and is starting to brown.
Add the chicken stock and then all of the kale. Stir the kale until its sautéed down; soft and tender.
Check out more recipes at www.sundayswithjake.com