Low Carb Creamed Kale with Bacon and Walnuts
Try this Low Carb Creamed Kale with Bacon and Walnuts recipe
Try this Low Carb Creamed Kale with Bacon and Walnuts recipe
- Carbohydrate 1.32248061995251 g
- Cholesterol 25.7641493082988 mg
- Fat 9.76696988739504 g
- Fiber 0.196466670962163 g
- Protein 2.67111653170434 g
- Saturated Fat 4.82101780835179 g
- Serving Size 1 1 ; cup serving (26g)
- Sodium 109.131876834572 mg
- Sugar 1.12601394899034 g
- Trans Fat 1.19993498255567 g
- Calories 101 calories
Step-by-step
- Cook the bacon in a large saute pan until golden but not quite crisp. Remove the bacon and set aside for the topping.
- Add the butter and garlic to the bacon grease in the pan and cook for about 1 minute or until the garlic is fragrant.
- Add the almond milk and nutmeg and stir well.
- Pile the kale into the pan, it's ok if it's heaped up, just let it cook, stirring occasionally for about 5 minutes or until completely wilted.
- Stir in the mascarpone and parmesan cheese until well blended.
- Season to taste with salt and pepper.
- Transfer to a greased casserole dish.
- Bake in a preheated 350 degree (F) oven for about 30 minutes.
- Remove from the oven and top with the bacon and walnuts. Put back in the oven and cook for an additional 10 minutes.
- Serve hot.
Raw kale possesses a formidable cellular structure that requires specific thermal management to soften properly without turning drab and gray. While the ingredient list details the amounts of mascarpone, bacon, and greens required, it omits the crucial physical transformations that occur during the cooking process. Managing the moisture release of ten cups of greens while incorporating high-fat dairy demands precise temperature control and strategic reduction.
- Render the four slices of raw bacon over medium heat until they reach a golden hue while reserving the rendered fat in the pan to cook the minced garlic.
- Introduce the almond milk and ground nutmeg immediately after the garlic becomes fragrant, allowing the liquid to deglaze the pan at a simmer.
- Pile the ten cups of chopped kale directly into the hot liquid, covering the pan temporarily if necessary to encourage the leaves to wilt uniformly within five minutes.
- Stir the one cup of mascarpone and one-third cup of grated parmesan thoroughly into the wilted greens until an emulsified sauce coats every surface.
- Bake the casserole in a preheated 350 degree Fahrenheit oven for thirty minutes, then apply the chopped walnuts and reserved bacon for a final ten-minute toast.
Leftovers store effectively in an airtight container in the refrigerator for up to three days, though the toasted walnut topping should be added just before reheating to preserve its crunch. Reheating individual portions gently on the stove with a splash of almond milk restores the creamy emulsion if the fats separate during chilling.
