Directions:
- Preheat a sauté pan over medium heat then add bacon to the pan and cook for 8 minutes.
- Remove from pan and drain on paper towels.
- Once bacon has cooled crumble or cut into small pieces and set aside.
- Add sliced kale to the pan with the rendered bacon fat and sauté over medium heat for 4 minutes stirring frequently.
- Add sliced cabbage and Serrano pepper halves to the pan.
- Sauté kale and cabbage for another 5 minutes stirring frequently until cabbage has started to wilt but is still crisp.
- Deglaze pan with apple cider vinegar making sure to scrape up any bits the may be on the bottom of the pan.
- Once the vinegar has cooked away season veggies with salt and pepper.
- Remove Serrano pepper halves before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 31.7 Kcal (133 kJ) | ||
| Calories from fat | 12.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 2% | |
|---|---|---|---|
| Cholesterol | 2.31mg | 1% | |
| Sodium | 302.39mg | 13% | |
| Potassium | 138.17mg | 3% | |
| Total Carbs | 3.89g | 1% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 1.01g | 2% | |
| Vitamin C | 29.9mg | 50% | |
| Iron | 0.6mg | 3% | |
| Calcium | 25mg | 3% | |
| Amount Per 100 g | |||
| Calories | 53.98 Kcal (226 kJ) | ||
| Calories from fat | 21.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 2% | |
|---|---|---|---|
| Cholesterol | 3.93mg | 1% | |
| Sodium | 515.01mg | 13% | |
| Potassium | 235.33mg | 3% | |
| Total Carbs | 6.62g | 1% | |
| Sugars | 3.58g | 8% | |
| Dietary Fiber | 1.91g | 4% | |
| Protein | 1.72g | 2% | |
| Vitamin C | 50.9mg | 50% | |
| Iron | 0.9mg | 3% | |
| Calcium | 42.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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