Title : Kale - butter-fried (sautéed) with pork and cranberries
link : Kale - butter-fried (sautéed) with pork and cranberries
Kale - butter-fried (sautéed) with pork and cranberries
Kale is great when sautéed with butter, I also love spinach sautéed in butter and in this recipe you could use either ...
Ingredients
Serves Four
8g carbs per serving
3 oz. / 75g butter
1 lb / 450g kale
¾ lb 350g smoked pork belly or bacon
2 oz. / 50g pecans or walnuts
½ cup / 125ml frozen cranberries
Why not make this tasty side into an entire meal by just adding a couple of fried eggs.
Not too fond of kale, or just looking for variety, try substituting kale for Tuscan cabbage or fresh spinach.
Tuscan cabbage is also known as cavolo nero. Hailing from Italy, this versatile vegetable is fast gaining popularity closer to home. It's characterised by its distinctive dark green, almost black leaves, the Tuscan cabbage is in the Brassica family (as are broccoli and cauliflower). Nutritionally it's high in vitamins A, C and K, and is delicious steamed, braised, baked or pan-fried.
Tip - choose Tuscan cabbage with firm, bright-coloured leaves and hardy stalks.
Store - in the fridge in a snap-lock bag for up to five days and rinse before use.
Please see recipe instructions for this one pan dish at Diet Doctor site here
Ingredients
Serves Four
8g carbs per serving
3 oz. / 75g butter
1 lb / 450g kale
¾ lb 350g smoked pork belly or bacon
2 oz. / 50g pecans or walnuts
½ cup / 125ml frozen cranberries
Why not make this tasty side into an entire meal by just adding a couple of fried eggs.
Not too fond of kale, or just looking for variety, try substituting kale for Tuscan cabbage or fresh spinach.
Tuscan cabbage is also known as cavolo nero. Hailing from Italy, this versatile vegetable is fast gaining popularity closer to home. It's characterised by its distinctive dark green, almost black leaves, the Tuscan cabbage is in the Brassica family (as are broccoli and cauliflower). Nutritionally it's high in vitamins A, C and K, and is delicious steamed, braised, baked or pan-fried.
Tip - choose Tuscan cabbage with firm, bright-coloured leaves and hardy stalks.
Store - in the fridge in a snap-lock bag for up to five days and rinse before use.
Please see recipe instructions for this one pan dish at Diet Doctor site here
This blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
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