There’s no doubt about greens being super foods! And, there’s even less doubt that kale is one that provides health benefits beyond your wildest imagination. Now, if you’re not on the ‘Kale Soul Train’ then maybe this article from ‘World Truth.tv’ will help you realize why you should be. Just remember, what you put into your body determines how that ol’ body works and functions…garbage in=garbage out…healthy stuff in=healthy living out. Sharing this one with Amee’s Savory Dish: Fit and Fabulous Fridays!
What you need:
8 slices of fried bacon/drippings (remove bacon, crumble and save for garnish when serving)
3 tbl butter
5 packed cups chopped kale leaves (can be variety of kales)
(Note: In some grocery stores you can find the pre-packaged bags of baby kale greens in the salad section…this works well, too!)
3 packed cups chopped bokchoy (with green leaves)
2 packed cups chopped Napa cabbage
1 packed cup slivered purple cabbage
1 packed cup slivered fresh carrots (can buy in package)
¾ cup chicken broth
1 tsp sea salt
1 tsp freshed ground pepper
1 tsp red chili pepper flakes (Note: Spiciness is a person preference.)
What you do:
In a very large heavy skillet, fry bacon, remove and retain bacon drippings. On medium heat, melt butter in bacon drippings. Add kale, bokchoy, cabbages, and carrots. With tongs, toss greens coating with the drippings/butter.
Increase heat to medium high and add chicken broth. Toss greens again. Cook uncovered for about 10 minutes using the tongs and tossing and blending several times. Reduce heat to low and add salt, pepper, and chili pepper flakes. Toss well to blend.
Cover with lid and let simmer another 20-25 minutes blending occasionally. Serve with crumbled bacon bits and some soy sauce (if you like). (Note: Do not blend bacon bits into kale greens mixture because they will become soft. You want to retain the crispy golden brown of the bacon bits.)
© Alice D’Antoni Phillips Ally’s Kitchen