Apparently I’m as obsessed with kale as I am with bacon. Kale seems to be popping up in all of my recipes lately. So today, let’s combine my two loves and have a dish with bacon-y (and kale-icious) goodness! This dish can also easily become both vegetarian and vegan by removing the bacon and replacing the bacon grease with olive oil.
Bacon Mushroom Kale CousCous
–3 strips uncooked bacon
–garlic
–sliced button mushrooms
–sliced bella mushrooms
–sliced crimini mushrooms
–1 can of diced tomatoes
–1 bunch of kale
–1 box of couscous, cooked to package directions
PREP:
I have a pair of scissors that lives in the kitchen and is only used for food. I suggest cutting kale with these kitchen scissors, as it’s easy to cut along the ribs to get the green parts free and then cut the greens into smaller pieces.
COOK:
In a large skillet cook the bacon on medium heat until done to your tastes. Remove to a plate for later. Pour half the grease into your grease jar and leave the remaining grease in the pan.
Saute the garlic for a few minutes before adding all of your mushroom varieties. Cook until mushrooms are tender.
Once mushrooms have cooked down, add the can of diced tomatoes. Stir well to combine and allow to simmer together for a few minutes.
Chop or tear the cooked bacon into smaller pieces and add into the mix. Add in the kale and mix everything up. Cook until the kale is done and is wilted but not soggy. Mix in the cooked couscous and serve!
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