Coconut Bacon Kale Side Dish

Coconut Bacon Kale Side Dish



3 Tablespoon shredded coconut

4 strips of bacon

1 Bunch kale

3 Tablespoon coconut milk

juice from 1/2 of a lime

Pinch sea salt and pepper, to taste



In a large, dry skillet, toast coconut over medium heat until lightly browned; watch closely, as the coconut can burn quickly. Remove coconut and set aside. Place bacon in the hot pan and cook until crispy. Set aside on a plate lined with a paper towel. Crumble when cooled.

Give the kale a good rinse and either pat dry or spin in a salad spinner to get rid of excess water. Rip the leaves from the tough inner rib and tear into bite-size pieces. There should be enough bacon grease left in the pan; if not, add a little bit of coconut oil to coat the pan. Add kale and sauté over medium heat until it begins to soften. Add the coconut milk, lime juice, and salt and pepper, stirring until kale is coated. Cook about 3-5 minutes, or until kale is nicely wilted. Move to a serving bowl and top with toasted coconut and bacon crumbles. Serve hot.


Submitted by Debbie Brooks