Kale, Bacon & Mushroom
In this simmered kale, bacon & mushroom casserole, the kale was moist, tender and fully infused with bacon deliciousness, while the mushrooms lend a filling & sumptuous touch to the dish. It was so yummy that I can’t help nibbling on the kale while I was taking photos. By the time I was done, I was only left with only half of the entire pot I made :P
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I can think of a million ways of serving this dish. The most straightforward is of course to eat it on its own as a light or low carb meal. It’s also great as a salad base or a side dish (even a Chinese meal with rice). Next time I make this again, I’ll toss it with some pasta to make it a one-dish meal.
I used an assorted mushroom pack with king oyster, yellow oyster and button mushrooms. You can use 1 to 3 types of your favourite mushrooms for this recipe. It also keeps well in the fridge for up to 3 days. Just reheat it in the microwave oven for about a minute to warm up.