Kale and Turkey Bacon Gratin
Nutritious, delicious and hearty gratin that can also be made vegetarian without turkey bacon added.
1 1/4 lbs chopped kale, thick stems stripped and tough ends removed
1 1/2 oz turkey bacon, cut into 1" pieces (4 slices)
1 small onion, chopped
2 cloves garlic, minced
1/2 cup fat free half-and-half
3 dashes ground black pepper
1/4 cup grated parmesan cheese
Heat oven to broil.
In a deep oven-proof skillet, bring a few inches of water to a boil. Add kale and cook over medium-high heat until tender, about 6 minutes. Drain and pat dry.
Wipe the skillet dry and return to medium-high heat. Add bacon and cook until crispy, 4-5 minutes. Transfer bacon to a plate.
Add onion and garlic to the pan, reduce heat to medium, and cook, stirring, until onion is softened, about 7 minutes.
Return bacon to the pan and add half-and-half. Bring to a simmer and cook until slightly reduced, about 5 minutes.
Season with pepper to taste. Add kale and stir to combine.
Sprinkle evenly with cheese. Broil for 2 to 3 minutes, or until cheese is lightly browned.
in 1 serving of Kale and Turkey Bacon Gratin.
, 44% carbs, 25% protein.
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