POTATOES. KALE. BACON. These are few of my favorite things, especially all served together. I’ve stayed away from white and red potatoes for years but have recently had some fun reintroducing them into my diet after the big Whole30 announcement saying they are now approved.
In regard to the bacon, please don’t make this dish unless you are using sugar free, nitrate free bacon. My conscience can’t let me get away without saying that in this post. Clean bacon can be difficult to find, so do your homework. Find a good butcher and quiz him on how he makes his bacon. If you can’t find it locally, check out US Wellness Meats.
This dish, paired with a few eggs, works well as a pre/post workout meal or a hearty breakfast.
3 cups potatoes, chopped into 1 inch pieces
3 strips of sugar free and nitrate free bacon
1 bunch of kale, washed and chopped, stems removed
1) Heat a large skillet over medium heat. Cut the bacon into 1 inch pieces and fry in the pan until cooked through. Remove with a slotted spoon and set aside, to be added back in later.
2) Remove some of bacon grease from the pan, but leave about 1-2 tbsp in the pan.
3) Add the chopped potatoes to the pan and fry in the bacon grease. Turn the heat down and a little and fry until the potatoes are almost completely cooked through.
4) Turn up the heat again and add in the chopped kale. Give it a good stir and add in the cooked bacon pieces. Fry until the kale becomes slightly crispy in the pan and the potatoes are cooked through.
Serve up and dig in!