Low Carb Creamed Kale with Bacon and Walnuts
Try this Low Carb Creamed Kale with Bacon and Walnuts recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
gluten free
contains red meat
shellfish free
contains dairy
- 2 cloves garlic minced
- salt and pepper to taste
- 1/4 tsp ground nutmeg
- 1/4 cup walnuts chopped
- 1 tbsp butter
- 1/2 cup unsweetened almond milk
- 4 slices raw bacon chopped
- 10 cups raw kale chopped
- 1 cup mascarpone cheese
- 1/3 cup grated parmesan or romano cheese
- 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
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.
